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Quick-and-Easy Pesto

Photo: Helen Dujardin; Styling: Mary Clayton Carl

Hands-on time 5 mins
Total time 5 mins

Serves 20 (serving size: 1 tbsp.)


  • 4 cups packed basil leaves (about 2 1/2 oz.)
  • 4 cloves garlic, peeled, minced
  • 1/4 cup pine nuts
  • 1/2 cup grated Parmesan
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 6 tablespoons extra-virgin olive oil

Nutrition Information

  • calories 59
  • fat 6 g
  • satfat 1 g
  • protein 2 g
  • carbohydrate 1 g
  • fiber 0.0 g
  • cholesterol 2 mg
  • sodium 134 mg

How to Make It

  1. In a food processor, chop basil, garlic, pine nuts, Parmesan, salt and pepper for 10 seconds.

  2. Combine olive oil and 1/2 cup warm water in a small bowl. With processor on, slowly pour in oil mixture, processing just until blended. Serve right away or store with plastic wrap against surface of pesto in an airtight container in refrigerator or freezer.

Adapted from The Good Pantry: Homemade Foods and Mixes Lower in Sugar, Salt and Fat. Copyright 2015 Time Home Entertainment Inc. Reprinted with permission from Oxmoor House. All rights reserved.