Pesto
- Minutes to Prepare:
- Number of Servings: 16
Ingredients
4 cups basil, fresh, cleaned 3/4 cup Olive Oil 2/3 cup grated Parmesan, Romano, and Asiago blend. Proportion cheeses to taste. I usually go about 2 parts Parm to one part Romano, 1 part Asiago. If you have to skip one of those cheeses, skip the Asiago. I proportion based on the saltiness of the Romano. If you go heavy on Romano, scale down the salt. Buy your cheese in bulk, but get the best quality you can afford. 1/3cup Pine Nuts (you could substitute walnuts, but I never have.) 3/4 cup parsley raw Garlic, 4 clove Salt, .5 tsp
Clean leaves off of basil stems. Put every thing in food processor (crush garlic first). Buzz until smooth. I make gallons of this every year in late July/ early August. I freeze to have pesto all year long.
Serving Size: Makes two cups. Servings are one ounce/ 2 T
Number of Servings: 16
Recipe submitted by SparkPeople user FRUITBOT.
Serving Size: Makes two cups. Servings are one ounce/ 2 T
Number of Servings: 16
Recipe submitted by SparkPeople user FRUITBOT.
Nutritional Info Amount Per Serving
- Calories: 132.6
- Total Fat: 13.5 g
- Cholesterol: 3.3 mg
- Sodium: 153.3 mg
- Total Carbs: 1.0 g
- Dietary Fiber: 0.2 g
- Protein: 2.3 g
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