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This versatile pesto boasts a perfect basil flavor. Pair it with pasta and you've got a classic Italian dinner. Iola Egle, Bella Vista, AR
This recipe is:
Quick
Nutritional Facts 2 tablespoons equals 196 calories, 19 g fat (3 g saturated fat), 4 mg cholesterol, 152 mg sodium, 3 g carbohydrate, 1 g fiber, 5 g protein.
Originally published as Classic Pesto in Taste of Home April/May 2010, p46
Pine NutsAlso know as pignolia or pinon, the pine nut is the small seed from one of several pine tree varieties. They are small elongated ivory-colored nuts measuring about 3/8 inch long and having a soft texture and a buttery flavor. Frequently used in Italian dishes and sauces such as pesto, pine nuts are often toasted to enhance their flavor.
Also know as pignolia or pinon, the pine nut is the small seed from one of several pine tree varieties. They are small elongated ivory-colored nuts measuring about 3/8 inch long and having a soft texture and a buttery flavor. Frequently used in Italian dishes and sauces such as pesto, pine nuts are often toasted to enhance their flavor.
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Reviewed on Aug. 21, 2011 by vmfein
I change this up a little bit, but this is my fav pesto sauce recipe.
Reviewed on Jul. 26, 2011 by carolunderhill
I find the best way to store this pesto is to freeze it. Put about 2 Tbl in ice cube trays and after frozen place in freezer bags. Take out as many cubes as you want, and in a hurry I thaw it in the micro. Keep very well this way.
Reviewed on Jul. 26, 2011 by aug2295
The flavor was excellent but this pesto did not hold up well in the fridge. Anyone have storage advice?
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