Favorite Pesto

Favorite Pesto Recipe
Oxmoor House
If you'd like to make it a few days ahead, place the pesto in a small container and pour a layer of olive oil over it before refrigerating. The oil acts like a sealant and helps keep the green color of the pesto. Just be sure to scrape off the oil before serving.

Yield:

Serves 9 (serving size: 1 tablespoon)

Recipe from

Recipe Time

Hands-On: 15 Minutes
Total: 15 Minutes

Nutritional Information

Calories 74
Caloriesfromfat 0.0 %
Fat 7.6 g
Satfat 1 g
Monofat 5.2 g
Polyfat 1.3 g
Protein 0.8 g
Carbohydrate 1.1 g
Fiber 0.4 g
Cholesterol 0.0 mg
Iron 0.6 mg
Sodium 214 mg
Calcium 28 mg

Ingredients

2 garlic cloves, peeled
3 cups fresh basil leaves
2 tablespoons pine nuts, toasted
1 tablespoon fresh lemon juice
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil

Preparation

1. Place garlic in food processor; process until minced. Add basil and next 4 ingredients (through pepper). With processor on, slowly pour oil through food chute; process until smooth, scraping sides.

Tip: If you don't have pine nuts, you can substitute other nuts such as unsalted and toasted walnuts or cashews. All nuts add their own unique flavor to pesto.

Note:

Amanda Haas,

Cooking Light Real Family Food

September 2012
My Notes

Only you will be able to view, print, and edit this note.

Add Note