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Nutritional Info
  • Servings Per Recipe: 40
  • Amount Per Serving
  • Calories: 58.8
  • Total Fat: 6.1 g
  • Cholesterol: 1.0 mg
  • Sodium: 23.4 mg
  • Total Carbs: 0.7 g
  • Dietary Fiber: 0.2 g
  • Protein: 1.1 g

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

Submitted by: CHAMPAGNEKISSE7

Introduction

Traditional pesto made with pine nuts, basil, parmesan, and olive oil Traditional pesto made with pine nuts, basil, parmesan, and olive oil
Number of Servings: 40

Ingredients

    6oz pine nuts
    4cup fresh basil , tightly packed
    1/2cup grated Parmesan cheese
    3large garlic cloves , minced
    1/4tsp salt
    1tsp black pepper , freshly ground
    1/2cup extra virgin olive oil

Directions

1 Preheat oven to 350 degrees F. On a baking sheet, spread the pine nuts and bake for about 5 minutes, then stir. Continue baking until the nuts are golden brown and highly aromatic, stirring occasionally.
2 After the nuts cool completely, chop them finely.
3 Fill a medium-sized saucepan halfway with water, place over medium heat and bring to a boil. Next to the pot, fill a large bowl with ice and water. Dip a few of the basil leaves into the boiling water with tongs, blanch for 3 seconds, then remove them from the water and place them in the ice water. Repeat until all of the basil has been blanched, adding ice to the water as necessary.
4 Drain the basil in a colander and with a towel, pat dry.
5 In a food processor or blender, mix the basil, cheese, pine nuts, salt, garlic, pepper, and all but 1 tbs. of the olive oil. Process until the pesto is smooth and uniform.
6 Pour the pesto into an airtight container, adding the remaining olive oil to the top as a protective layer. Pesto can be stored in the refrigerator for up to 5 days


Number of Servings: 40

Recipe submitted by SparkPeople user CHAMPAGNEKISSE7.






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