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Classic Genovese Pesto
Ingredients
-
1/3
- 1/2
cup olive oil
-
2
cups firmly packed fresh Genovese or sweet basil leaves (2-1/2 ounces)
-
1/2
cup pine nuts
-
1/2
cup grated Parmesan or Romano cheese
-
3
- 4
cloves garlic, peeled and quartered
-
1/4
teaspoon salt
-
Ground black pepper
Directions
1. In a food processor or blender, combine 1/3 cup of the oil, the basil, nuts, cheese, garlic, and salt. Cover and process or blend until nearly smooth, stopping and scraping sides as necessary and adding enough remaining oil until desired consistency. Add black pepper to taste.
2. If youre not serving the pesto immediately, divide it into 3 portions. Place each portion in a small airtight container and refrigerate for 1 to 2 days or freeze for up to 3 months. Makes about 3/4 cup pesto.
From the Test Kitchen
- Tip To serve, toss 1/2 cup pesto with 4 cups hot cooked pasta.
Nutrition Facts
(Classic Genovese Pesto)
- Calories 109,
- Protein (gm) 2,
- Carbohydrate (gm) 1,
- Fat, total (gm) 11,
- Cholesterol (mg) 3,
- Saturated fat (gm) 2,
- Monosaturated fat (gm) 6,
- Polyunsaturated fat (gm) 3,
- Dietary Fiber, total (gm) 1,
- Vitamin A (IU) 389,
- Vitamin C (mg) 2,
- Sodium (mg) 100,
- Potassium (mg) 74,
- Calcium (DV %) 50,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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