This classic Italian sauce is so easy and versatile, you'll want to keep some always on hand in the refrigerator. Pesto is traditionally made with pine nuts, garlic, olive oil, basil, and Parmesan cheese. It's most popular use is tossed with pasta. Walnuts may be substituted for pine nuts in a pinch.
Prep Time: 5 minutes
Total Time: 5 minutes
- 2 tablespoons coarse-chopped walnuts or pine nuts
- 2 garlic cloves, peeled
- 3 tablespoons extra-virgin olive oil
- 4 cups basil leaves (about 4 ounces)
- 1/2 cup (2 ounces) grated fresh Parmesan cheese
- 1/4 teaspoon salt
You will need a food processor
or strong blender. With the motor running, drop the pine nuts
through the feed chute. Process until finely minced. Add the olive oil
and pulse three times. Add basil
, Parmesan cheese
, and salt
to the processor bowl. Process until finely minced, scraping down sides.
Refrigerate leftovers and use within 1 week.
Yield: 3/4 cup
Per 1 tablespoon serving: 58 calories, 82 percent calories from fat, 2 grams protein, 1 gram carbohydrate, .65 gram total fiber, 5 grams total fat, 3 milligrams cholesterol, 109 milligrams sodium