Pesto alla Genovese

Makes about 1 cup


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4 peeled garlic cloves
4 cups lightly packed rinsed fresh basil leaves (about 5 oz.)
1/2 cup fresh-grated romano or parmesan cheese
1/3 cup extra-virgin olive oil
2 tablespoons butter or margarine


In a food processor, combine garlic cloves, fresh basil leaves, fresh-grated romano or parmesan cheese, extra-virgin olive oil, and butter or margarine; whirl until smooth, scraping container sides as needed. Add salt and pepper to taste.

Nutritional analysis per tablespoon.

Created date

October 2005

Nutritional Information

Calories 65
Caloriesfromfat 94 %
Protein 1.1 g
Fat 6.8 g
Satfat 2 g
Carbohydrate 0.7 g
Fiber 0.4 g
Sodium 45 mg
Cholesterol 6.5 mg