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Suggest a better descriptionStart chopping the garlic along with about 1/3 of the basil leaves. Once this is loosely chopped add more basil, chop some more, add the rest of the basil, chop some more. I scrape and chop, gather and chop. At this point the basil and garlic should be a very fine mince. Add about half the pine nuts, chop. Add the rest of the pine nuts, chop. Add half of the Parmesan, chop. Add the rest of the Parmesan, and chop. In the end you want a chop so fine that you can press all the ingredients into a basil "cake" - see the photo up above. Transfer the pesto "cake" to a small bowl (not much bigger than the cake). Cover with a bit of olive oil, it doesn't take much, just a few tablespoons.
You can set this aside or place it in the refrigerator until you are ready to use it. Just before serving give the pesto a quick stir to incorporate some of the oil into the basil. She occasionally thins the pesto with a splash of pasta water for more coverage, but for our gnocchi this wasn't necessary.
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Serving Size: 1 Serving (123g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 536 | ||
Calories from Fat: 398 (74%) | ||
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Amt Per Serving | % DV | |
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Total Fat 44.2g | 59 % | |
Saturated Fat 13.2g | 66 % | |
Monounsaturated Fat 18.3g | ||
Polyunsanturated Fat 9.1g | ||
Cholesterol 52.8mg | 16 % | |
Sodium 921.2mg | 32 % | |
Potassium 301.3mg | 8 % | |
Total Carbohydrate 10.5g | 3 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 9.2g | ||
Protein 27.3g | 39 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 536
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