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Pesto
15 min prep time
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.)
15 min prep time
16servings
1 tablespoon
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Step-By-Step Instructions:
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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 80
- % Daily value*
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Total Fat
8g
10%
- Saturated Fat 1.5g 8%
- Trans Fats 0g
- Cholesterol 5mg 2%
- Sodium 25mg 1%
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Total Carbohydrate
1g
<1%
- Dietary Fiber 0g 0%
- Total Sugars 0g
- Added Sugars 0g 0%
- Protein 2g
- Potassium 50mg 1%
Ingredients
garlic
4 clove
cup pignoli (pine nuts)
1/2 cup
fresh basil (reserve 1 or more sprigs (for garnish))
4 cup
Parmesan-Reggiano cheese (freshly grated)
3/4 cup
Extra Virgin Olive Oil
1/4 cup
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