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If you'd like to make it a few days ahead, place the pesto in a small container and pour a layer of olive oil over it before refrigerating. The oil acts like a sealant and helps keep the green color of the pesto. Just be sure to scrape off the oil before serving.

Amanda Haas
Recipe by Oxmoor House September 2012

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Credit: Oxmoor House

Recipe Summary test

hands-on:
15 mins
total:
15 mins
Yield:
Serves 9 (serving size: 1 tablespoon)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place garlic in food processor; process until minced. Add basil and next 4 ingredients (through pepper). With processor on, slowly pour oil through food chute; process until smooth, scraping sides.

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  • Tip: If you don't have pine nuts, you can substitute other nuts such as unsalted and toasted walnuts or cashews. All nuts add their own unique flavor to pesto.

Source

Cooking Light Real Family Food

Nutrition Facts

74 calories; fat 7.6g; saturated fat 1g; mono fat 5.2g; poly fat 1.3g; protein 0.8g; carbohydrates 1.1g; fiber 0.4g; iron 0.6mg; sodium 214mg; calcium 28mg.
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