Homemade Pesto
Keep this pesto on hand in the freezer so it's always ready when you need it.
Prep Time:
15 mins
Total Time:
15 mins
Servings:
Makes twelve 1-tablespoon servings.
Ingredients
-
1 cup firmly packed fresh basil leaves
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1/2 cup firmly packed parsley sprigs with stems removed
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1/2 cup grated Parmesan or Romano cheese
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1/4 cup pine nuts, walnuts, or almonds
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1 large clove garlic, quartered
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1/4 teaspoon salt
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1/4 cup olive oil or cooking oil
Directions
1.
In a blender container or food processor bowl combine fresh basil leaves; parsley sprigs; grated Parmesan or Romano cheese; pine nuts, walnuts, or almonds; garlic; and salt. Cover and blend or process with several on-off turns until a paste forms, stopping the machine several times and scraping the sides.
2.
With the machine running, gradually add olive oil or cooking oil and blend or process to the consistency of soft butter. Divide into 3 portions (about 1/4 cup each) and place in small airtight containers. Refrigerate for 1 or 2 days or freeze up to 1 month.
3.
To serve, thaw 1 portion pesto, if frozen. Bring to room temperature. Makes twelve 1-tablespoon servings.
Nutrition information
Calories 78, Total Fat 7 g, Saturated Fat 2 g, Cholesterol 3 mg, Sodium 128 mg, Carbohydrate 1 g, Protein 3 g. Daily Values: Vitamin A 3%, Vitamin C 7%, Calcium 7%, Iron 4%.
Percent Daily Values are based on a 2,000 calorie diet
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Basic Basil Pesto
Simplicity reigns in this traditional sauce--just basil, garlic, cheese and olive oil. Our one modification? We like omega-3-laden walnuts in the mix for their crunch and delicate flavor, but pine nuts, almonds, pecans or even pistachios may be substituted for the walnuts.
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