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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 14.4g | 4% | |
| Dietary Fiber 6.5g | 26% | |
| Sugars 2.0g | ||
| Protein 30.7g | 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: Chef TraceyMae
On Jun 24, 2009
I made this because I have 6 blooming basil plants. I'm so glad I did. We had it for dinner tonight on bowtie pasta with pine nuts, olive oil, & parm cheese. Delicious! Makes enough to share with 3 grateful friends!
From: FPdoc
On Jun 9, 2009
Good but a bit too runny for me-- I added 1/4 c. less olive oil and 1/4 cup more parmesean. Also extremely garlic-y as it is-- I love garlic so I made the mistake of adding an extra clove-- dont do it!
From: Chef #907237
On Oct 11, 2008
This is so good! I had all the ingredients in the house and tossed it with some pasta. I ate mine hot, and I set some aside for my husband and made it into a cold pasta salad. Both were great. FYI... 2 cups of 'firmly packed' basil is more than you think. If you don't have basil overflowing in your garden already... buy a plant, not a 'package' of basil of you'll never have enough.
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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