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basil-pesto

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Recipe

This fragrant herb sauce also serves as a seductive complement to meats and fish.

Yield : Makes about 1 cup

Ingredients

  • 1 cup packed fresh basil leaves
  • 2 tablespoons pine nuts or shelled pistachios
  • 1 large clove garlic, mashed
  • 2 tablespoons grated Parmesan cheese
  • 3 to 4 tablespoons extra virgin olive oil

Directions

In a blender or food processor fitted with the metal blade, pulse until minced the basil, pine nuts, garlic, and Parmesan cheese. With the motor running, slowly pour the olive oil in a steady stream and process until emulsified,

Transfer to a small bowl, cover, and refrigerate, until ready to serve, up to 5 days.


© 2005 Lou Seibert Pappas
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 16 servings and includes 3 tablespoons of extra virgin olive oil.

31kcal (2%)
10mg (0%)
0g
0g
3g (5%)
0g
1g (3%)
2g
0g
1mg (0%)
0g
0g
2mg
16mg
6mcg RAE (0%)
0mg (1%)
11mg (1%)
0mg (1%)
 

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