How to Make Pesto
Pesto means paste in Italian. The original Genovese pesto was made using a mortar and pestle so the texture was not perfectly smooth. Be careful when using your food processor not to overmix. For a lower-fat or thinner version of pesto, you can replace some of the oil with chicken or vegetable stock. (Pictured here with Red Pepper Coulis and Rosemary Balsamic Onions.)
16servings
1 tablespoon
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Step-By-Step Instructions:
- Place garlic and pignoli in food processor and process until minced. Add basil and Parmigiano-Reggiano cheese and process until smooth. Add olive oil and pulse until well blended.
Nutrition facts
16 Servings
-
Serving Size
1 tablespoon
-
Amount per serving
Calories
75
- % Daily value*
-
Total Fat
7g
9%-
Saturated Fat
1.5g
8% -
Trans Fats
0g
-
Saturated Fat
-
Cholesterol
5mg
2% -
Sodium
25mg
1% -
Total Carbohydrate
1g
<1%-
Dietary Fiber
1g
4% -
Total Sugars
0g
-
Dietary Fiber
-
Protein
2g
-
Potassium
80mg
2%
Ingredients
garlic
4 clove
cup pignoli (pine nuts)
1/2 cup
fresh basil leaves (reserve 1 or more sprigs (for garnish))
4 cup
parmigiano-reggiano cheese (freshly grated)
3/4 cup
Extra Virgin Olive Oil
1/4 cup