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Pesto alla Genovese





Yields
Makes about 1 cup

 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
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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories65
% Daily Value *
Total Fat 6.8g9%

Saturated Fat 2g10%
Cholesterol 6.5mg3%
Sodium 45mg2%
Total Carbohydrate 0.7g1%

Dietary Fiber 0.4g2%
Protein 1.1g

* 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.