Pesto Sauce
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.
Yield: Makes 1/2 cup
Recipe from
More From Sunset
Nutritional Information
Amount per serving
- Calories: 111
- Calories from fat: 89%
- Protein: 3g
- Fat: 11g
- Saturated fat: 2.4g
- Carbohydrate: 1g
- Fiber: 0.6g
- Sodium: 114mg
- Cholesterol: 4.8mg
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.
Pesto Sauce Recipe at a Glance
- COURSE: Sauces/Condiments
- CUISINE: Italian
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Sodium
- COOKING METHOD: Blender, Food Processor
- PUBLICATION: Sunset
More Recipes for Sauces/Condiments
-
Chimichurri Pesto
Southern Living -
Arugula Pesto
Southern Living -
Favorite Pesto
Oxmoor House
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