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Pesto Recipe
Jan 07, 2013 @ 5:03 PM
Posted by
Daily Value: 9%
Servings: 8
Low-Carb, Low-Sodium
Vegetarian, Gluten-Free, Wheat-Free, Sugar-Conscious
Posted by
Nutrition
Cal/Serving: 176Daily Value: 9%
Servings: 8
Low-Carb, Low-Sodium
Vegetarian, Gluten-Free, Wheat-Free, Sugar-Conscious
| Fat | 18g | 28% |
| Saturated | 5g | 24% |
| Trans | 0g | 0% |
| Carbs | 1g | 0% |
| Fiber | 0g | 1% |
| Sugars | 0g | 0% |
| Protein | 3g | 6% |
| Cholesterol | 12mg | 4% |
| Sodium | 114mg | 5% |
| Calcium | 98mg | 10% |
| Magnesium | 7mg | 2% |
| Potassium | 31mg | 1% |
| Iron | 0mg | 2% |
| Zinc | 0mg | 2% |
| Vitamin A | 461IU | 9% |
| Vitamin C | 2mg | 3% |
| Thiamin (B1) | 0mg | 0% |
| Riboflavin (B2) | 0mg | 2% |
| Niacin (B3) | 0mg | 0% |
| Vitamin B6 | 0mg | 2% |
| Folic Acid (B9) | 5µg | 1% |
| Vitamin B12 | 0µg | 2% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 2mg | 10% |
| Vitamin K | 33µg | 42% |
| Fatty acids, total monounsaturated | 11g | 0% |
| Fatty acids, total polyunsaturated | 2g | 0% |
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This Italian basil and garlic sauce is one of the greatest delicacies of all time. It is most often used as a sauce for pasta, but my favorite way to savor it is to spread it on lightly toasted French bread and eat it as an appetizer. Traditionally it is pounded in a mortar, but this blender method works just as well and it is a lot quicker. Many contemporary recipes call for the addition of pine nuts, but I find them superfluous and indistinguishable in pesto. The addition of butter, however, is pure magic.
INGREDIENTS
- 2 cups moderately well-packed fresh basil leaves (about 1 bunch basil), stemmed
- 1/2 cup olive oil
- 4 cloves garlic
- 1/2 cup grated Parmesan
- 2 tablespoons butter, softened
DIRECTIONS
Put the basil, olive oil, and garlic in the container of a blender or food processor and purée until smooth. Turn off the machine and scrape down the sides as necessary.
Pour this mixture into a container and stir in the cheese. Stir in the soft butter and chill until ready to use. (The secret of a smooth pesto is to stir in the cheese and butter by hand — not machine.)
If you are going to use the pesto on pasta, then thin the pesto with a few tablespoons of boiling pasta water just before saucing the pasta. Pesto will keep for 1 month if covered with ¼ inch of olive oil and stored in the refrigerator.
Recipe Details
Adapted from "Simply Satisfying" Jeanne Lemlin (The Experiment, 2012)
Servings: 8Cuisine: Italian
Special Designations: Vegetarian
Notes and Substitutions:
Note: To prepare pesto for freezing, don't add the cheese or butter. Freeze the basil, olive oil, and garlic purée in a tightly covered container for up to 6 months. Alternatively, freeze in ice cube trays, then place the cubes in a Ziploc bag. When ready to use, thoroughly defrost, then stir in the cheese and butter.
