Classic Genovese Pesto
Recipe from
Better Homes and Gardens
Pine nuts are traditionally added to pesto, but you can substitute walnuts or almonds for this easy sauce. To bring out the full flavor of the nuts, toast them in a dry skillet before processing.
Servings:
about 3/4 cup pesto
Total Time:
20 mins
Ingredients
-
1/3 to 1/2 cupolive oilsee savings
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2 cupsfirmly packed fresh Genovese or sweet basil leaves (2-1/2 ounces)see savings
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1/2 cuppine nutssee savings
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1/2 cupgrated Parmesan or Romano cheesesee savings
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3 or 4 clovesgarlic, peeled and quarteredsee savings
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1/4 teaspoonsaltsee savings
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Ground black peppersee savings
Directions
1.
In a food processor or blender, combine 1/3 cup of the oil, the basil, nuts, cheese, garlic, and salt. Cover and process or blend until nearly smooth, stopping and scraping sides as necessary and adding enough remaining oil until desired consistency. Add black pepper to taste.
2.
If you're not serving the pesto immediately, divide it into 3 portions. Place each portion in a small airtight container and refrigerate for 1 to 2 days or freeze for up to 3 months. Makes about 3/4 cup pesto.
Nutrition information
Per serving: Calories 109, Total Fat 11 g, Saturated Fat 2 g, Monounsaturated Fat 6 g, Polyunsaturated Fat 3 g, Cholesterol 3 mg, Sodium 100 mg, Carbohydrate 1 g, Total Sugar 0 g, Fiber 1 g, Protein 2 g. Daily Values: Vitamin C 3%, Calcium 5%, Iron 3%.
Percent Daily Values are based on a 2,000 calorie diet
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