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Photo: Dan Goldberg; Styling: Dan Becker Photo by: Photo: Dan Goldberg; Styling: Dan Becker

Pesto Sauce

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

This recipe goes with Uova Benedetto (Poached Eggs on Polenta with Pesto and Crisp Prosciutto)

Sunset APRIL 2008

  • Yield: Makes 1/2 cup

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.

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
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Pesto Sauce recipe

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