Pesto Sauce |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 2 cups | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 2 cups fresh basil leaves | 8 cloves garlic, minced | 1 cup extra virgin olive oil |
| 1 tablespoon freshly squeezed lemon juice | 1 cup pine nuts, lightly toasted | 3/4 cup freshly grated Parmigiano-Reggiano or pecorino Romano cheese |
| 1/4 teaspoon freshly ground black pepper | salt to taste | |
| 1 | In a blender or food processor, combine the basil, garlic, olive oil, and lemon juice and puree until smooth. Add half the pine nuts and blend for a few seconds to grind them coarsely. Transfer the puree to a bowl and fold in the cheese, the remaining pine nuts, the pepper, and salt. Place in an airtight container and keep refrigerated until needed. |