Pesto

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Nutritional Info
  • Servings Per Recipe: 16
  • 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

View full nutritional breakdown of Pesto calories by ingredient


Introduction

My recipe. Make a ton when basil is in season and freeze it in ice-cube trays, Then seal cubes in air tight containers. My recipe. Make a ton when basil is in season and freeze it in ice-cube trays, Then seal cubes in air tight containers.
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

Tips

Get the best quality ingredients you can afford. Clean basil well by soaking in cold water. Trim from stems into colander and process as soon as you have it all cleaned. If you choose to freeze it, put it in ice cube trays and freeze, IMMEDIATELY. Basil oxidizes (turns black) fast when exposed to air. If you choose to refrigerate, put it in an air tight container pronto.


Directions

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.