1/3 C. Plus 1 t. Extra-virgin olive oil, or more to taste
Dash salt to taste
Instructions
RINSE BASIL WELL. REMOVE THE LEAVES FROM THE
STEMS, AND PLACE IN A SALAD SPINNER. DRY WELL
AND SET ASIDE.
PEEL GARLIC CLOVES, AND DROP THROUGH THE FEED
TUBE OF A FOOD PROCESSOR(or blender) ONTO A
MOVING BLADE TO FINELY CHOP. ADD THE BASIL
LEAVES AND PINE NUTS TO THE PROCESSOR BOWL,
AND PULSE THE MOTOR JUST UNTIL COARSELY
CHOPPED. SCRAPE DOWN THE SIDES OF THE BOWL.
ADD THE CHEESE TO THE BOWL
WITH THE MOTOR RUNNING, POUR 1/3 C. OIL THROUGH
THE PROCESSOR FEEDING TUBE AND PROCESS UNTIL
THE OIL IS INCORPORATED AND THE PESTO IS THE
CONSISTENCY OF COOKED OATMEAL. SEASON WITH
SALT TO TASTE. THE CONSISTENCY IS GOOD FOR
ADDING TO PASTA SAUCES AND SOUPS.
KEEPS FOR 1WEEK IN THE REFRIGERATOR OR FROZEN
UP TO 6 MONTHS. I LIKE TO LIGHTLY SPRAY ICE CUBE
TRAYS WITH COOKING-OIL SPRAY AND DIVIDE THE
PESTO UP EVENLY, THEN COVER TIGHTLY WITH
PLASTIC WRAP.
APPROXIMATE VALUES PER TABLESPOON-
90 calories(90% from fat), 9g. Fat(1 saturated), 1.5 mg.
cholesterol, 1.5 g. Protein, 1 g. Carbohydrates, trace dietary
fiber, 54 mg. sodium.
Originally Submitted
3/19/2013
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