Pesto

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by: Cawfee Lady






Because pesto relies so much on good-quality basil, make it when the herb is plentiful and you can pick the tastiest small leaves. Buy a few big potfuls rather than little packets of leaves. You can make plenty and keep it in the fridge under a layer of oil for 6 months. If you are making pesto to keep, make sure you don°t use late basil that has started to flower, as the leaves will be too mature, and the pesto will go bad quickly, even under oil. Also remember, as you use your pesto, to clean the sides of the jar, because any of the sauce that clings to the sides above the oil will turn black and rancid.




ingredients

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serves: 1

2 cloves garlic

2 tablespoons pine kernels (toasted)

1/2 pound fresh basil leaves

2 tablespoons grated pecorino or Parmesan

1 1/4 cups extra virgin olive oil (preferably Ligurian tiny pinch of salt)

Nutrition Facts
Pesto

Servings Per Recipe: 1

Amount per Serving

Calories: 2617

  • Total Fat: 286.7 g
  •     Saturated Fat: 40.4 g
  •     Trans Fat: 0 g
  • Cholesterol: 11.1 mg
  • Sodium: 208.5 mg
  • Total Carbs: 10.7 g
  •     Dietary Fiber: 4.4 g
  •     Sugars: 1.5 g
  • Protein: 14.7 g
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preparation

1.  Either in a food processor with a sharp blade or using a mortar arid pestle, start with the garlic and salt. Smash the garlic, then add the nuts and crush them, but try not to overwork them.

2.  Drop in the basil leaves only a few at a time and work them in as guickly as you can.

3.  Then add your cheese and finally the oil, until you have a bright green paste (the quicker you bring the whole thing together, the less heat you will generate, and this will keep the bright colors, the longer you work it, the darker it will look).

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