Rating: 5 stars
7 Ratings
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  • 5 star values: 7

Pesto is a sure sign of summer in Italy's Liguria region, where sweet basil grows in fragrant fields. Farther south, in Sicily, the locals add crushed red pepper and chopped tomatoes to their pesto. It's nice served with crusty bread or tossed with hot pasta and shrimp or poultry.

Joanne Weir
Recipe by Cooking Light July 2009

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a small skillet over medium heat. Add nuts to pan; cook 4 minutes or until lightly toasted, stirring constantly. Remove from pan.

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  • Combine nuts and garlic in a food processor; process until minced. Add basil, oil, salt, and peppers; process until blended, scraping sides occasionally. Add cheese; process until smooth. Spoon into a bowl; fold in tomato.

Nutrition Facts

51 calories; fat 4.6g; saturated fat 0.8g; mono fat 2.7g; poly fat 0.9g; protein 1.4g; carbohydrates 1.5g; fiber 0.6g; cholesterol 1mg; iron 0.4mg; sodium 82mg; calcium 41mg.
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