Recipe: Pesto

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	Users > Radium Technologies > Comfort Food > Sauces > Pesto

Pesto

Freshness is vital to basil's alluring flavor. Fresh basil is commonly available in supermarkets, but avoid plants with black or wilted leaves. If you grow your own, pick it the morning of the day you intend to use it, and place cut stems into a glass of water.Pesto's simplicity is sublime- a perfect sauce of raw basil, pinenuts, extra-virgin olive oil, and grated cheese. Enjoy pesto tossed with fettuccine, spread on bread, or put atop a fresh-vegetable soup.

2		large handfuls basil leaves, about 3 cups
3 Tbs		Parmesano-Reggiano
1-2 Tbs		pinenuts
2		garlic cloves, chopped
1 cup		extra-virgin olive oil
		salt
		freshly ground pepper

Pulse basil leaves, cheese, pinenuts, and garlic cloves in a food processor until finely chopped.

With the machine running, pour in olive oil in a thin, steady stream, blending until the mixture is well combined and emulsified.

Servings: 8

Nutrition Facts

Serving size: 1 serving.

Percent daily values based on a 2000 calorie diet.

Nutrition calculated from recipe ingredients.

Display summary nutrition or detailed nutrition


Amount Per Serving
Calories		257.73
Calories From Fat (97%)		248.79
		% Daily Value
Total Fat 28.18g		43%
Saturated Fat 4.09g		20%
Trans Fatty Acids 0.00g
Cholesterol 1.48mg		0%
Sodium 71.91mg		3%
Potassium 62.19mg		2%
Carbohydrates 1.04g		0%
Dietary Fiber 0.51g		2%
Net Carbohydrates 0.53g
Protein 1.37g		3%

Recipe Type

Side Dish, Vegetarian

Recipe Source