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.