A little pesto has a lot of flavor, so for a simple side dish, plan on using about 1/4 cup of pesto tossed with 4 ounces dried or 8 ounces fresh pasta, cooked and drained.
- 1 1/2 cups firmly packed fresh basil leaves
- 1/4 cup grated Parmesan cheese
- 1/4 cup grated Romano cheese
- 1/4 cup pine nuts or slivered almonds
- 1 large clove garlic, sliced
- 1/8 teaspoon salt
- 1/4 cup olive oil or cooking oil
Companion recipe: Pesto Pasta with Vegetables
In a food processor bowl or blender container, combine the basil, Parmesan cheese, Romano cheese, pine nuts or almonds, garlic and salt. Pour in the olive oil or cooking oil. Cover and process or pulse until a purée forms, stopping the machine several times and cleaning the sides with a rubber spatula. Store any remaining pesto in 1/4-cup portions, wrapped and frozen for up to 1 year or refrigerated for up to 2 days. Before using, bring to room temperature.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
225 calories; 15g total fat; 8mg cholesterol; 187mg sodium; 13g carbohydrates; 10g fiber; 11g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
Don't Miss Out
Get an instant coupon for 10% off your next order*
plus the latest recipes, exclusive offers, and more straight to your inbox.
*Some restrictions apply.
Sorry, it appears that you already have subscribed to Cooking.com e-mails.
Click here to modify your email preferences.Close
Sign-up in progress...
Thanks for subscribing and please enjoy the coupons, recipes and special offers coming your way!Close
Your instant coupon code is:
Enter code during checkout to receive 10% off your purchase.* This code will also be emailed to you.Close and Continue
*Some restrictions apply. To see restrictions, click here .