Info
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 5 Times
Can be made ahead of time.
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Pesto
Cookbook
Pesto makes a wonderful flavoring for soups. I prefer to float a teaspoon on top of the soup without stirring it in, which can give the soup a muddy appearance.
Yield : Makes about 1 cup
Ingredients
- 2 cups fresh basil leaves, tightly packed
- ½ cup pine nuts
- ¼ cup freshly grated Parmesan cheese
- 3 garlic cloves
- ½ cup extra virgin olive oil
- 1 tablespoon unsalted butter, softened
- Salt (optional)
Directions
In a food processor, puree the basil, pine nuts, cheese, and garlic. Slowly add the oil to make a thick paste.
Stir in the butter and season to taste with salt.
If not using immediately, scrape into a jar or plastic container with a lid and pour a thin layer of olive oil on top.
It will keep in the refrigerator for several weeks, or it can be frozen for several months. Thaw and stir before using.
© 1994 Linda Zimmerman
Note from Cookstr's Editors
Nutritional information is based on 8 servings, but does not include optional salt.
Nutritional Information
Nutrients per serving
205 kcal
5 % daily value
2 % daily value
1 % daily value
77 mg
27 mg
3 g
0 g
0 g
2 g
7 mg
49 mg
4 g
22 g
4 % daily value
