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Pesto Sauce

Photo: Dan Goldberg; Styling: Dan Becker
Yield Makes 1/2 cup
Use this sauce for Uova Benedetto (Poached Eggs on Polenta with Pesto and Crisp Prosciutto). Prep Time: about 10 minutes.


  • 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)

Nutrition 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

How to Make It

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

  2. Note: Nutritional analysis is per tbsp.