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Pesto alla Genovese

Pesto alla Genovese

This recipe goes with Genoese Vegetable Soup

Sunset NOVEMBER 2000

  • 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

Preparation

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.

Nutritional analysis per tablespoon.

Nutritional Information

Amount per serving
  • Calories: 65
  • Calories from fat: 94%
  • Protein: 1.1g
  • Fat: 6.8g
  • Saturated fat: 2g
  • Carbohydrate: 0.7g
  • Fiber: 0.4g
  • Sodium: 45mg
  • Cholesterol: 6.5mg
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Pesto alla Genovese recipe

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