Herb Pesto

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  • Makes: 12 servings
  • Serving Size: 1 tablespoon each
  • Makes: 3/4 cup
  • Start to Finish: 15 mins

Herb Pesto

Directions

  1. In a blender or mini food processor combine fresh parsley and packed fresh basil, toasted pine nuts, finely shredded Parmesan cheese (1 oz.), and cloves garlic, minced. Cover and pulse until finely chopped. Add olive oil, lemon juice, water, and salt. Cover and pulse until very finely chopped and just combined.

From the Test Kitchen

Arugula-Walnut Pesto

Use arugula for the parsley and basil and walnuts for the pine nuts.

Mint-Almond Pesto

Use fresh mint for the basil and almonds for the pine nuts.

Cilantro-Lime Pesto

Use cilantro for the parsley and basil, crumbled cojita or queso fresco for the Parmesan, and lime juice for the lemon juice. Sprinkle with crushed red pepper to taste.

Serving Suggestions

Spoon over roasted baby carrots, Brussels sprouts, or sliced grilled steak; spread on a steak sandwich; or layer in a quesadilla.

To Store

Spoon pesto into ice cube trays. Freeze until firm. Remove from ice cube trays and place in a freezer bag or storage container. Freeze for up to 1 month.

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Nutrition Facts (Herb Pesto)

  • Per serving:
  • 80 kcal ,
  • 8 g fat
  • (1 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 4 g monounsaturated fat ),
  • 1 mg chol. ,
  • 80 mg sodium ,
  • 2 g carb. ,
  • 0 g fiber ,
  • 0 g sugar ,
  • 2 g pro.
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