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Pesto

Yield 1 1/4 cups (serving size: 1 tablespoon)
When storing, cover the surface of the pesto with plastic wrap to prevent discoloration. The pesto should keep for 2 weeks in the refrigerator.

Ingredients

  • 4 garlic cloves, peeled
  • 4 cups packed basil leaves (about 2 1/2 ounces)
  • 1/4 cup pine nuts
  • 1/2 cup (2 ounces) grated fresh Parmesan cheese
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup warm water
  • 6 tablespoons extravirgin olive oil

Nutrition Information

  • calories 59
  • caloriesfromfat 87 %
  • fat 5.7 g
  • satfat 1.2 g
  • monofat 3.5 g
  • polyfat 0.7 g
  • protein 1.6 g
  • carbohydrate 0.7 g
  • fiber 0.2 g
  • cholesterol 2 mg
  • iron 0.3 mg
  • sodium 134 mg
  • calcium 41 mg

How to Make It

  1. Drop garlic through food chute with food processor on; process until minced. Place basil and next 4 ingredients (basil through pepper) in processor; process 10 seconds. Combine water and oil in a measuring cup. With processor on, slowly pour oil mixture through food chute, processing just until blended.