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Classic Genovese Pesto

Yield: 3/4 cups pesto
Start to Finish 20 mins
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 you're 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
  • To serve, toss 1/2 cup pesto with 4 cups hot cooked pasta.
Nutrition Facts (Classic Genovese Pesto)
  • cal. (kcal) 109,
  • Fat, total (g) 11,
  • chol. (mg) 3,
  • sat. fat (g) 2,
  • carb. (g) 1,
  • Monosaturated fat (g) 6,
  • Polyunsaturated fat (g) 3,
  • fiber (g) 1,
  • sugar (g) 0,
  • pro. (g) 2,
  • vit. A (IU) 389,
  • vit. C (mg) 2,
  • sodium (mg) 100,
  • Potassium (mg) 74,
  • calcium (mg) 50,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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