Basil Pesto
- Number of Servings: 12
Ingredients
2 cups fresh basil leaves2 cloves garlic1/2 cup pine nuts or walnuts2 Tablespoons grated Romano cheese5 Tablespoons grated Parmesan cheese5 Tablespoons extra-virgin olive oil
1. Wash the basil leaves. Dry in a salad spinner (or pat between two dish towels).
2. In a food processor fitted with a metal blade, puree the ingredients in the order listed, starting with the washed basil. Scrape down the sides of the processor after each ingredient is chopped. It will not become smooth until the oil is poured in. with the machine running, add the olive oil in a slow and steady stream. As soon as it is smoothly incorporated, the pesto is ready.
Serving Size: about 2 Tablespoons
Number of Servings: 12
Recipe submitted by SparkPeople user JOYCEOSBORN.
2. In a food processor fitted with a metal blade, puree the ingredients in the order listed, starting with the washed basil. Scrape down the sides of the processor after each ingredient is chopped. It will not become smooth until the oil is poured in. with the machine running, add the olive oil in a slow and steady stream. As soon as it is smoothly incorporated, the pesto is ready.
Serving Size: about 2 Tablespoons
Number of Servings: 12
Recipe submitted by SparkPeople user JOYCEOSBORN.
Nutritional Info Amount Per Serving
- Calories: 89.5
- Total Fat: 8.8 g
- Cholesterol: 4.0 mg
- Sodium: 66.8 mg
- Total Carbs: 1.0 g
- Dietary Fiber: 0.4 g
- Protein: 2.2 g
Member Reviews
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CD2542024
I tried to change this recipe by adding laughing cow cheese instead of regular cheese - I intended to use it as both a sandwich spread and a sauce. My advice if you want to do that - skip adding cheese when you make it and spread it on later - cheese then basil. But this has good flavor! - 6/23/11