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Source: Cooking at a Glance - Pasta
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Active Time:  5 Minutes
Total Time:  5 Minutes
  Makes 3/4 cup
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
Other necessary recipes:
Pesto Pasta with Vegetables
Pesto Recipe at
In a food processor bowl or blender container combine basil, Parmesan cheese, Romano cheese, pine nuts or almonds, garlic, and salt. Pour in olive oil or cooking oil. Cover and process or blend with several on/off turns till 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 Weldon Owe. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 3/4 cup
Calories: 225
Fat. Total: 15g
Fiber: 10g
Carbohydrates, Total: 13g
Sodium: 187mg
% Cal. from Fat: 60%
Cholesterol: 8mg
Protein: 11g
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