This classic Italian sauce is so easy and versatile, you'll want to keep some always on hand in the refrigerator. Pesto is traditionally made with pine nuts, garlic, olive oil, basil, and Parmesan cheese. It's most popular use is tossed with pasta. Walnuts may be substituted for pine nuts in a pinch.
- 2 tablespoons pine nuts
- 2 cloves garlic (peeled)
- 3 tablespoons olive oil (extra-virgin)
- 4 cups basil (leaves)
- 1/2 cup Parmesan cheese (fresh, grated)
You will need a food processor or strong blender. With the motor running, drop the pine nuts and garlic through the feed chute. Process until finely minced. Add the olive oil and pulse three times. Add basil, Parmesan cheese, and salt to the processor bowl. Process until finely minced, scraping down sides.
Refrigerate leftovers and use within 1 week.
Per 1 tablespoon serving: 58 calories, 82 percent calories from fat, 2 grams protein, 1 gram carbohydrate, .65 gram total fiber, 5 grams total fat, 3 milligrams cholesterol, 109 milligrams sodium
|Nutritional Guidelines (per serving)|
|Total Fat||6 g|
|Saturated Fat||2 g|
|Unsaturated Fat||3 g|
|Dietary Fiber||9 g|