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Classic Pesto





Yields
Makes 1 1/2 cups

Notes: This all-purpose pesto is great to mix with pasta, hot cooked green beans, potatoes, and asparagus; brush it over chicken, shrimp, or pork, and stir it into salad dressings and soups. Pesto darkens rapidly when exposed to air. You can cover the pesto airtight (press plastic wrap directly onto surface) or cover surface with a little extra olive oil. Store up to 1 day in the refrigerator. Or spoon into ice-cube trays, press plastic wrap onto surface, and freeze; when solid, pop cubes from trays and store airtight for up to 6 months in the freezer. Thaw before using. If surface darkens, just stir to blend.

 2 or 3 peeled garlic cloves
 1/4 cup pine nuts
 4 cups lightly packed fresh basil leaves
 1 cup grated parmesan cheese
 3/4 cup extra-virgin olive oil
  Salt and pepper
Step 1
1

Put 2 or 3 peeled garlic cloves and 1/4 cup pine nuts in a food processor or blender and whirl until coarsely chopped. Rinse and drain 4 cups lightly packed fresh basil leaves; gently pat dry. Add basil, 1 cup grated parmesan cheese (about 4 oz.), and 3/4 cup extra-virgin olive oil to garlic mixture; whirl until smooth (if using blender, stop to push basil down into blades as needed). Add salt and pepper to taste.

Step 2
2

Nutritional analysis per tablespoon.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories92
% Daily Value *
Total Fat 9g12%

Saturated Fat 1.9g10%
Cholesterol 3.2mg2%
Sodium 76mg4%
Total Carbohydrate 1.2g1%

Dietary Fiber 0.7g3%
Protein 2.5g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.