Pesto

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

Yield: 1 1/4 cups (serving size: 1 tablespoon)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 59
  • Calories from fat: 87%
  • Fat: 5.7g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 3.5g
  • Polyunsaturated fat: 0.7g
  • Protein: 1.6g
  • Carbohydrate: 0.7g
  • Fiber: 0.2g
  • Cholesterol: 2mg
  • Iron: 0.3mg
  • Sodium: 134mg
  • Calcium: 41mg

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

Preparation

  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.
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