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Pesto
16servings
Recipe by
Barbara Seelig-Brown
Source
The Healthy Home Cookbook
Photo by
Renee Comet
How to Make Pesto
Pesto means paste in Italian. The original Genovese pesto was made using a mortar and pestle so the texture was not perfectly smooth. Be careful when using your food processor not to overmix. For a lower-fat or thinner version of pesto, you can replace some of the oil with chicken or vegetable stock. (Pictured here with Red Pepper Coulis and Rosemary Balsamic Onions.)
16servings
1 tablespoon
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Step-By-Step Instructions:
- Place garlic and pignoli in food processor and process until minced. Add basil and Parmigiano-Reggiano cheese and process until smooth. Add olive oil and pulse until well blended.
Nutrition facts
16 Servings
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Serving Size
1 tablespoon
- Amount per serving Calories 75
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Total Fat
7g
- Saturated Fat 1.5g
- Trans Fats 0g
- Cholesterol 5mg
- Sodium 25mg
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Total Carbohydrate
1g
- Dietary Fiber 1g
- Total Sugars 0g
- Added Sugars 0g
- Protein 2g
- Potassium 80mg
- Phosphorous 60mg
Ingredients
garlic
4 clove
cup pignoli (pine nuts)
1/2 cup
fresh basil leaves (reserve 1 or more sprigs (for garnish))
4 cup
parmigiano-reggiano cheese (freshly grated)
3/4 cup
Extra Virgin Olive Oil
1/4 cup
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