Homemade Pesto
Recipe from
Better Homes and Gardens
Keep this pesto on hand in the freezer so it's always ready when you need it.
Servings:
Makes twelve 1-tablespoon servings.
Prep Time:
15 mins
Total Time:
15 mins
Ingredients
-
1 cupfirmly packed fresh basil leavessee savings
-
1/2 cupfirmly packed parsley sprigs with stems removedsee savings
-
1/2 cupgrated Parmesan or Romano cheesesee savings
-
1/4 cuppine nuts, walnuts, or almondssee savings
-
1large clove garlic, quarteredsee savings
-
1/4 teaspoonsaltsee savings
-
1/4 cupolive oil or cooking oilsee savings
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
Per serving: 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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