SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Jaye's Basil Pesto

Yield: 1-3/4 cups
Prep 10 mins
Jaye's Basil Pesto
  • 1/2  cup  extra virgin olive oil
  • 1 1/2  cups  fresh baby spinach, stems removed
  • 3/4  cup  fresh basil leaves
  • 1/2  cup  walnuts or pine nuts
  • 6  ounces  Asiago cheese, grated
  • 3  large cloves garlic, peeled and quartered

1. To prepare in a food processor bowl* combine 2 tablespoons of the olive oil, the spinach, basil, walnuts, cheese, and garlic. Cover and process until nearly smooth, stopping processor and scraping sides as necessary. Drizzle in remaining olive oil until mixture is smooth. Makes about 1-3/4 cups.

From the Test Kitchen*Note:
  • To prepare in a blender container, first coarsely chop the spinach, basil, walnuts, and garlic on a cutting board. In a blender combine all ingredients. Cover and blend until mixture is smooth.
  • Place pesto in an airtight container. Cover and refrigerate for 1 or 2 days or freeze up to 1 month.
Nutrition Facts (Jaye's Basil Pesto)
  • cal. (kcal) 77,
  • Fat, total (g) 8,
  • chol. (mg) 6,
  • sat. fat (g) 2,
  • carb. (g) 1,
  • Monosaturated fat (g) 3,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 0,
  • sugar (g) 0,
  • pro. (g) 2,
  • vit. A (IU) 146,
  • vit. C (mg) 1,
  • sodium (mg) 68,
  • calcium (mg) 61,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe