Keep this pesto on hand in the freezer so it's always ready when you need it.
- Yields: 12 (1-tablespoon) servings
- Prep: 15 mins
cup firmly packed fresh basil leaves
cup firmly packed parsley sprigs with stems removed
cup grated Parmesan or Romano cheese
cup pine nuts, walnuts, or almonds
large clove garlic, quartered
cup olive oil or cooking oil
- In a blender container or food processor bowl combine fresh basil leaves; parsley sprigs; grated Parmesan or Romano cheese; pine nuts, walnuts, or almonds; garlic; and salt. Cover and blend or process with several on-off turns until a paste forms, stopping the machine several times and scraping the sides.
- With the machine running, gradually add olive oil or cooking oil and blend or process to the consistency of soft butter. Divide into 3 portions (about 1/4 cup each) and place in small airtight containers. Refrigerate for 1 or 2 days or freeze up to 1 month.
- To serve, thaw 1 portion pesto, if frozen. Bring to room temperature. Makes twelve 1-tablespoon servings.
Nutrition Facts (Homemade Pesto)
- Per serving:
- 78 kcal cal.,
- 7 g fat
- (2 g sat. fat,
- 3 mg chol.,
- 128 mg sodium,
- 1 g carb.,
- 3 g pro.
- Percent Daily Values are based on a 2,000 calorie diet