Sauces and Dressings
null
about ²/³ cup
null
about ²/³ cup
The obvious choice would be to toss with a fresh bowl of pasta, but pesto is very versatile. Spread in place of sauce on a pizza, or roll with some cheese into a homemade bread dough.
Nutritional information per serving (1 tablespoon):Calories 111 (92% from fat)
carb. 1g
pro. 2g
fat 12g
sat. fat 2g
chol. 2mg
sod. 152mg
calc. 85mg
fiber 0g
carb. 1g
pro. 2g
fat 12g
sat. fat 2g
chol. 2mg
sod. 152mg
calc. 85mg
fiber 0g
Ingredients
- 1ounce Parmigiano Reggiano, cut into
- ½-inch cubes
- 1garlic clove, peeled
- ¼cup pine nuts, lightly toasted
- 2cups tightly packed fresh basil leaves
- ¼teaspoon kosher salt
- ½cup extra virgin olive oil, plus more as
- needed
- Water, optional if a thinner sauce
- is desired
Preparation
- 1. Put the cheese into the small work bowl. Pulse about 5 times to break up and then process on High
- for about 1 minute to finely chop. Add the garlic, pine nuts, basil, and salt to the bowl. Pulse again to
- break up ingredients evenly. With the machine running on Low, pour the olive oil through the small
- feed tube until pesto is emulsified. Add additional oil or water if a thinner consistency is desired.
- 2. Taste and adjust seasoning as desired.