Sauces and Dressings
Pesto - makes 3/4 cup
Makes about ¾ cup
Pesto - makes 3/4 cup
Makes about ¾ cup
Make this traditional pesto when basil is abundant in the garden.
Nutritional information per serving (1 tablespoon):Calories 94 (89% from fat)
carb. 1g
sugars 0g
pro. 1g
fat 10g
sat. fat 2g
chol. 2mg
sod. 152mg
calc. 49mg
fiber 0g
carb. 1g
sugars 0g
pro. 1g
fat 10g
sat. fat 2g
chol. 2mg
sod. 152mg
calc. 49mg
fiber 0g
Ingredients
- 1½ounces Parmigiano Reggiano, cut into ½-inch cubes
- 1/3cup toasted pine nuts (may substitute another nut,
like walnuts, if not available) - 2garlic cloves, peeled
- ½ to ¾teaspoon kosher salt
- 1½cups packed fresh basil leaves
- 1/3cup extra virgin olive oil, divided
Preparation
- 1.
Put the cheese into the chopping cup. Select Speed 5 and pulse to process until finely ground, about 5 pulses. - 2.
Add the nuts, garlic and salt. Process on Speed 5 until chopped, about 30 seconds. - 3.
Add half of the basil and process until chopped. Add the remaining basil and process until chopped. Add half of the oil and process until combined. Add the remaining oil and process until mixture is homogenous and finely chopped, about 1 minute. - 4.
Taste and adjust seasoning as desired. Transfer pesto to an airtight container – either drizzle additional olive oil on top of the pesto or press a piece of plastic wrap directly on top prior to covering the container. Pesto will keep in the refrigerator for up to a week, or frozen for up to 1 month.
