Pesto Recipe


Nutrition

Cal/Serving: 177
Daily Value: 9%
Servings: 8

Low-Carb, Low-Sodium
Sugar-Conscious, Kidney-Friendly, Vegetarian, Gluten-Free, Wheat-Free, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat18g28%
Saturated5g24%
Trans0g0%
Carbs1g0%
Fiber0g1%
Sugars0g0%
Protein3g6%
Cholesterol12mg4%
Sodium114mg5%
Calcium106mg11%
Magnesium10mg3%
Potassium44mg1%
Iron0mg3%
Zinc0mg2%
Phosphorus58mg8%
Vitamin A695IU14%
Vitamin C2mg4%
Thiamin (B1)0mg1%
Riboflavin (B2)0mg2%
Niacin (B3)0mg1%
Vitamin B60mg2%
Folic Acid (B9)8µg2%
Vitamin B120µg2%
Vitamin D0µg0%
Vitamin E2mg11%
Vitamin K52µg65%
Fatty acids, total monounsaturated11g0%
Fatty acids, total polyunsaturated2g0%
Have a question about the nutrition data? Let us know.

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Basil
Stock.XCHNG/michaelaw

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: 8
Cuisine: 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.



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