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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 138.9
  • Total Fat: 14.4 g
  • Cholesterol: 2.8 mg
  • Sodium: 182.5 mg
  • Total Carbs: 1.7 g
  • Dietary Fiber: 0.9 g
  • Protein: 2.4 g

View full nutritional breakdown of Basil Pesto calories by ingredient
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Basil Pesto

Submitted by: TWOTIMESS
Basil Pesto

Introduction

Makes about 180 ml.

Useful as a condiment as well as a pasta topping, try stirring a spoonful into a plate of soup. Delicious with tomato!
Makes about 180 ml.

Useful as a condiment as well as a pasta topping, try stirring a spoonful into a plate of soup. Delicious with tomato!

Number of Servings: 10

Ingredients

    200 g fresh basil leaves, main stems removed
    1 2 garlic cloves
    50 g lightly toasted pine nuts
    tsp (2 g) salt
    tsp (1 g) freshly ground black pepper
    80 120 ml extra-virgin olive oil
    35 g grated Parmesan cheese

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Directions

1. Rinse and thoroughly dry the basil leaves.
2. In food processor with the motor running, toss the garlic down the feed tube to finely chop it. Stop the motor.
3. Add the basil, pine nuts, salt and pepper to the work bowl. Process until finely chopped.
4. With motor running, slowly pour the oil down the feed tube in a thin stream until the mixture reaches a paste-like consistency, neither too thick to drop off a spoon nor runny. Stop and check a few times.
5. Transfer pesto to a bowl, stir in grated Parmesan cheese.

The pesto will keep for 1 week, refrigerated. Cover with cling film so that it touches the surface of the pesto. Or freeze for later use. Pack pesto into ice cube trays coated with cooking spray. When frozen solid, remove from tray and pop into a suitable container, ready for use when you require a tablespoon or two of pesto.


Number of Servings: 10

Recipe submitted by SparkPeople user TWOTIMESS.






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Member Ratings For This Recipe

  • This was the first time making pesto. I really like it! I used a 2 oz serving, and there was plenty on my pasta. I can either cut it back the next time, or increase the pasta amount when I am serving guests. Now I have to wait till next year to get more fresh basil! Very good recipe. - 8/31/10

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