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Pesto alla Genovese

Yield Makes about 1 cup

Ingredients

  • 4 peeled garlic cloves
  • 4 cups lightly packed rinsed fresh basil leaves (about 5 oz.)
  • 1/2 cup fresh-grated romano or parmesan cheese
  • 1/3 cup extra-virgin olive oil
  • 2 tablespoons butter or margarine

Nutrition Information

  • calories 65
  • caloriesfromfat 94 %
  • protein 1.1 g
  • fat 6.8 g
  • satfat 2 g
  • carbohydrate 0.7 g
  • fiber 0.4 g
  • sodium 45 mg
  • cholesterol 6.5 mg

How to Make It

  1. In a food processor, combine garlic cloves, fresh basil leaves, fresh-grated romano or parmesan cheese, extra-virgin olive oil, and butter or margarine; whirl until smooth, scraping container sides as needed. Add salt and pepper to taste.

  2. Nutritional analysis per tablespoon.