
Pesto

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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
preparation

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