Gruyere Pesto
- Number of Servings: 16
Ingredients
7 oz Basil0.75 oz Parmigiano Reggiano Cheese0.75 oz Gruyere Cheese1.5 oz Pine Nuts3 large cloves Garlic0.5 c Extra Virgin Olive Oil
Remove the basil leaves from the stems and clean thoroughly. Finely grate the two cheeses.
Combine all ingredients except the cheeses into a food processor and finely blend into a paste. Add the cheese and pulse to mix. Do not over mix at this point as the heat from the blades can melt the cheese.
Store in a plastic container with a sheet of plastic wrap against the surface of the pesto to prevent browning.
Makes 2 cups; 2 T per serving.
Number of Servings: 16
Recipe submitted by SparkPeople user MIESLDRU.
Combine all ingredients except the cheeses into a food processor and finely blend into a paste. Add the cheese and pulse to mix. Do not over mix at this point as the heat from the blades can melt the cheese.
Store in a plastic container with a sheet of plastic wrap against the surface of the pesto to prevent browning.
Makes 2 cups; 2 T per serving.
Number of Servings: 16
Recipe submitted by SparkPeople user MIESLDRU.
Nutritional Info Amount Per Serving
- Calories: 118.3
- Total Fat: 9.6 g
- Cholesterol: 2.5 mg
- Sodium: 31.9 mg
- Total Carbs: 8.2 g
- Dietary Fiber: 5.2 g
- Protein: 3.1 g