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Oxmoor House Photo by: Oxmoor House

Favorite Pesto

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.

Oxmoor House SEPTEMBER 2012

  • Yield: Serves 9 (serving size: 1 tablespoon)
  • Hands-on:15 Minutes
  • Total:15 Minutes

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.

Nutritional Information

Amount per serving
  • Calories: 74
  • Calories from fat: 0.0%
  • Fat: 7.6g
  • Saturated fat: 1g
  • Monounsaturated fat: 5.2g
  • Polyunsaturated fat: 1.3g
  • Protein: 0.8g
  • Carbohydrate: 1.1g
  • Fiber: 0.4g
  • Cholesterol: 0.0mg
  • Iron: 0.6mg
  • Sodium: 214mg
  • Calcium: 28mg
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Favorite Pesto recipe

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