Freezing by tablespoonfuls allows you to portion the pesto as needed. Stir into pasta, or serve over fish or chicken.

Recipe by Cooking Light May 2007

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Recipe Summary

Yield:
6 servings (serving size: 2 tablespoons)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine all ingredients in a food processor; process until smooth. Drop pesto by tablespoonfuls onto a jelly-roll pan lined with wax paper. Cover with plastic wrap; freeze until solid. Store frozen pesto in an airtight container in the freezer up to 2 months.

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  • Thaw in refrigerator.

Nutrition Facts

62 calories; calories from fat 78%; fat 5.4g; saturated fat 1.1g; mono fat 2.5g; poly fat 1.4g; protein 2.1g; carbohydrates 1.9g; fiber 0.7g; cholesterol 3mg; iron 0.6mg; sodium 163mg; calcium 54mg.
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