Basil Pesto
- Minutes to Prepare:
- Number of Servings: 10
Ingredients
200 g fresh basil leaves, main stems removed1 � 2 garlic cloves50 g lightly toasted pine nuts� tsp (2 g) salt� tsp (1 g) freshly ground black pepper80 � 120 ml extra-virgin olive oil35 g grated Parmesan cheese
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.
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.
Nutritional Info 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
Member Reviews
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ROSEACLARK
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