Taste of Home
Nut-Free Pesto
TOTAL TIME: Prep/Total Time: 10 min.
YIELD: 1 cup.
This pesto recipe was handed down from my grandmother. Nuts were considered a filler in my Italian family, so this recipe does without them and just uses the good stuff! Everyone I serve this to says it's the best. —Mary Jo Galick, Portland, Oregon
Ingredients
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2 cups loosely packed basil leaves
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1 cup grated Parmesan cheese
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1 cup packed fresh parsley sprigs
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3 tablespoons butter, softened
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2 garlic cloves, halved
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1/4 teaspoon salt
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1/2 cup extra virgin olive oil
Directions
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1.
Place the first 6 ingredients in a food processor; pulse until coarsely chopped. While processing, gradually add oil in a steady stream until mixture is smooth. Store in an airtight container in the refrigerator for up to 1 week.
Nutrition Facts
2 tablespoons: 206 calories, 21g fat (6g saturated fat), 20mg cholesterol, 293mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 3g protein.
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