When storing, cover the surface of the pesto with plastic wrap to prevent discoloration. The pesto should keep for 2 weeks in the refrigerator.


1 1/4 cups (serving size: 1 tablespoon)

Recipe from

Cooking Light

Nutritional 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


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


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.

Elizabeth Taliaferro,

Cooking Light

August 2003
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