Pesto Sauce

Uova Benedetto (Poached Eggs on Polenta with Pesto and Crisp Prosciutto) Recipe
Photo: Dan Goldberg; Styling: Dan Becker

Use this sauce for Uova Benedetto (Poached Eggs on Polenta with Pesto and Crisp Prosciutto). Prep Time: about 10 minutes.

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Yield:

Makes 1/2 cup

Recipe from

Sunset

Nutritional Information

Calories 111
Caloriesfromfat 89 %
Protein 3 g
Fat 11 g
Satfat 2.4 g
Carbohydrate 1 g
Fiber 0.6 g
Sodium 114 mg
Cholesterol 4.8 mg

Ingredients

1 cup lightly packed fresh basil leaves
1/2 cup freshly shredded parmesan cheese
1/3 cup olive oil
1 garlic clove (minced or pressed)

Preparation

In a blender or food processor, combine basil leaves, parmesan, olive oil, and garlic. Whirl until basil is finely chopped.

Note: Nutritional analysis is per tbsp.

Note:

April 2008
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