Pleasures of Pesto

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  • Makes: 3/4 cup

Pleasures of Pesto

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Directions

Classic Genovese Pesto:

  1. In a food processor or blender combine olive oil; fresh basil leaves; pine nuts; Parmesan or Romano cheese; garlic, peeled and quartered; and salt. Cover and process or blend until nearly smooth, stopping and scraping sides as necessary and adding enough olive oil until desired consistency. Add black pepper to taste. Makes 3/4 cup.
  2. Per tablespoon: 92 cal., 9 g total fat (2 g sat. fat). 3 mg chol., 111 mg sodium, 2 g carbo., 0 g fiber, 3 g pro.
  3. Daily Values: 6% vit. A, 3% vit. C, 6% calcium, 5% iron

From the Test Kitchen

Greek Pesto:

In a food processor or blender combine 1/3 cup olive oil; 2 cups firmly packed fresh lemon basil leaves or basil leaves; one 2 1/4-ounce can sliced pitted ripe olives; 1/2 cup crumbled feta cheese; 4 cloves garlic, peeled and quartered; and 1/4 teaspoon salt. Cover and process or blend until nearly smooth, stopping and scraping sides as necessary and adding enough of 2 tablespoons additional oil until desired consistency. Add black pepper to taste. Makes about 1 1/3 cups.

Per tablespoon: 45 cal., 4 g total fat (1 g sat. fat), 3 mg chol., 94 mg sodium, 1 g carbo., 0 g fiber, 1 g pro.

Daily Values: 4% vit. A, 2% vit. C, 3% calcim, 2% iron.

Thai Pesto:

In a food processor or blender combine 1/3 cup olive oil, 2 cups firmly packed fresh basil leaves, 1/2 cup peanuts, 1/2 cup crumbled goat cheese, 1 teaspoon finely shredded lime peel, 1/2 teaspoon crushed red pepper; and 1/4 teaspoon salt. Cover and process or blend until nearly smooth, stopping and scraping sides as necessary and adding enough of 2 tablespoons olive oil until desired consistency. Add black pepper to taste. Makes 1 cup.

Per tablespoon: 81 cal., 8 g total fat (2 g sat. fat). 3 mg chol., 74 mg sodium, 1 g carbo., 1 g fiber, 2 g pro.

Daily Values: 5% vit. A, 2% vit. C, 2% calcium, 2% iron

If you're not serving the pesto immediately, divide it into 1/4-cup portions. Place each portion in a small airtight container and refrigerate for 1 to 2 days or freeze for up to 3 months.

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