Pesto Sauce Recipe
- 3/4 cup loosely packed basil leaves
- 2 tablespoons pine nuts or sunflower kernels
- 1 garlic clove, peeled
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/3 cup olive oil
- 1/3 cup grated Parmesan cheese
- 1. Place the first five ingredients in a small food processor; pulse until chopped. Continue processing while gradually adding oil in a steady stream. Add cheese; pulse just until blended. Cover and freeze for up to 3 months. Yield: 1/2 cup.
Editor's Note: When freezing the pesto, leave about 3/4 inch in the top of the container, then cover the top with a thin layer of olive oil, so the pesto doesn't brown during freezing.
2 tablespoons: 217 calories, 22g fat (4g saturated fat), 5mg cholesterol, 420mg sodium, 1g carbohydrate (0 sugars, 1g fiber), 4g protein.
Reviews for Pesto Sauce
"I made this recipe as I have a ton of fresh Basil in my herb garden, I found that the basil was a little overpowering. I am going to try it again with a little less basil; I added some garlic powder which helped tone it down a little."
"Good pesto! I cut the salt down to 1/8 tsp. I have only tried it using pine nuts, never sunflower kernels."
"I made this today and it was great. I didn't have any pine nuts or sunflower seeds and ended up useing walnuts. Also, I added one bunch of parsley to the mix along with the fresh basil from my garden and a splash of lemen juice and about 6 cloves of garlic. It came out great. There are many variations of pesto. However, this one is the basic recipe and I just made it my own."