Pesto alla Genovese

Yields Makes about 1 cup

Ingredients

 4 peeled garlic cloves
 4 cups lightly packed rinsed fresh basil leaves (about 5 oz.)
 1/2 cup fresh-grated romano or parmesan cheese
 1/3 cup extra-virgin olive oil
 2 tablespoons butter or margarine
Nutrition Facts

Servings 0

Amount Per Serving
Calories 65Calories from Fat 94
% Daily Value *
Total Fat 6.8g11%
Saturated Fat 2g10%
Cholesterol 6.5mg3%
Sodium 45mg2%
Total Carbohydrate 0.7g1%
Dietary Fiber 0.4g2%
Protein 1.1g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

How to Make It

Step 1
1

In a food processor, combine garlic cloves, fresh basil leaves, fresh-grated romano or parmesan cheese, extra-virgin olive oil, and butter or margarine; whirl until smooth, scraping container sides as needed. Add salt and pepper to taste.

Step 2
2

Nutritional analysis per tablespoon.

Ingredients

 4 peeled garlic cloves
 4 cups lightly packed rinsed fresh basil leaves (about 5 oz.)
 1/2 cup fresh-grated romano or parmesan cheese
 1/3 cup extra-virgin olive oil
 2 tablespoons butter or margarine

Directions

Step 1
1

In a food processor, combine garlic cloves, fresh basil leaves, fresh-grated romano or parmesan cheese, extra-virgin olive oil, and butter or margarine; whirl until smooth, scraping container sides as needed. Add salt and pepper to taste.

Step 2
2

Nutritional analysis per tablespoon.

Pesto alla Genovese
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