Combine the pine nuts and garlic in the bowl of a food processor. Pulse just until coarsely chopped. Add the fresh greens and basil paste with 1 tablespoon of the oil; pulse until coarsely chopped.
Add 2 tablespoons of the oil and 1/3 cup of the cheese; pulse just until blended to form a pesto with texture. Do not puree.
Taste and add the remaining cheese as needed plus salt to taste. Add the remaining tablespoon of oil (with the motor running) as needed. The texture should be moist and saucelike.
Use immediately, or cover tightly and refrigerate for up to 3 days. If storing it, pour a little oil on top to cover.
Serve over al dente pasta, adding just a little of the pasta cooking water to loosen the pesto so that the sauce coats the pasta and doesn?t stay in clumps; serve immediately. Pass the grated cheese.
MAKE AHEAD: The pesto can be refrigerated for up to 3 days; pour a little oil on top to cover.
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|Serving Size: 1 Serving (12g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 42 (74%)|
|Amt Per Serving||% DV|
|Total Fat 4.7g||6 %|
|Saturated Fat 1.3g||6 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 5.5mg||2 %|
|Sodium 115.2mg||4 %|
|Potassium 37.5mg||1 %|
|Total Carbohydrate 1.2g||0 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 1g|
|Protein 3.1g||4 %|
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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: 57
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