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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cups 362g Recipe makes 1 1/4 cups) |
||
| Calories 1634 | ||
| Calories from Fat 1494 | (91%) | |
| Amount Per Serving | %DV | |
| Total Fat 166.1g | 255% | |
| Saturated Fat 29.7g | 148% | |
| Monounsaturated Fat 104.8g | ||
| Polyunsaturated Fat 24.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 52mg | 17% | |
| Sodium 927mg | 38% | |
| Potassium 905mg | 25% | |
| Total Carbohydrate 14.3g | 4% | |
| Dietary Fiber 6.5g | 26% | |
| Sugars 2.0g | ||
| Protein 30.8g | 61% | |
Quick & Simple Pesto (Classic Pesto Recipe) Sauce
By: BlondieItaliana
Apr 23, 2008
This is a pretty easy recipe for a classic pesto sauce. It can be served with pasta for "Pasta & Pesto" or spread on toasted Italian bread or on sandwiches and salads... You can blend it into bread or muffin mix. You can make Pesto Pizza. You can even add heavy cream if you desire a "creamy pesto sauce". The key is to use only FRESH BASIL. Note: Pine nuts are AKA Pignoli Nuts
1 1/4 cups
Ingredients
- 2 cups basil leaves (fresh leaves only & firmly packed 2 cups)
- 3/4 cup parmesan cheese (grated)
- 3/4 cup olive oil (I use Extra-Virgin)
- 3 garlic cloves
- 1/4 cup pine nuts
Directions
1
Combine all ingredients in blender or food processor & cover.2
Blend on medium speed about 3 minutes, stopping occasionally to scrape sides, until smooth.
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- Course > Appetizers > Spreads
- Course > Main Dish
- Main Ingredient > Pasta, Rice & Grains > Pasta
- Cuisine > European > Southern (Mediterranean) > Italian
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Simple > 3 or Less Steps
- Preparation > Technique > No Cook
- Occasion > Dinner Party
- Dietary > High in... > High Calcium
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: Riveras
On Oct 11, 2009
Very good! We added the jiuce of one lemon salt and pepper. It was very tasty served over cheese tortellini!
From: BarbieGirlCA
On Sep 23, 2009
I am trying "container herb gardening" because I have a black thumb and kill everything I try to grow. However, I have a knack for the contaners. Anywho, I have huge basil plans that my husband said I needed to do something with. So I made this pesto (doubled). It is excellent. I too toasted the nuts and added a squirt of lemon (fresh). I froze the extra for another day. Thank you for posting!!!
From: JHeffner
On Jul 24, 2009
Easy to follow, and makes more then enough for one dinner. I made this in my blender, did not toast the pine nuts, added the juice of one lemon and some lemon zest, a touch of salt, served over cheese tortellini, family loved their dinner.
From: Flowerfairy
On Jan 29, 2009
Love this recipe in which you don't have to toast the nuts. I added a bit of lemon juice and some salt to bring out the flavours though.
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