How to Make Pesto
A classic Italian sauce that has a brilliant color and even more brilliant flavor. It’s nutty, salty, fresh, and creamy. Yum!!Makes about 1½ cups
Servings 10
Calories 180kcal
Ingredients
- ⅓ cup walnuts
- 3-4 tablespoon garlic, minced
- 2 cups fresh basil leaves
- ½ teaspoon salt
- ½ teaspoon black pepper
- ⅔ cup extra virgin olive oil
- 1 lemon, juiced
- ¼ cup Parmigiano-Reggiano, grated
- ¼ cup pecorino Romano cheese, grated
Instructions
- Add pine nuts, garlic, and lemon juice to a food processor, and pulse until chopped (it doesn’t have to be fine).
- Next, add basil and, with the food processor running, pour in olive oil and pulse until thoroughly mixed.
- Add the parmesan and romano cheese, and pulse just until minced.
- Season with salt and pepper to taste.
- Serve immediately with pasta or refrigerate in a tightly covered container for up to 3 days. Freeze leftovers for three months.
Nutrition
Serving: 2tablespoons | Calories: 180kcal | Carbohydrates: 3g | Protein: 3g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 4mg | Sodium: 188mg | Potassium: 62mg | Fiber: 1g | Sugar: 1g | Vitamin A: 287IU | Vitamin C: 7mg | Calcium: 76mg | Iron: 1mg