Pulse basil leaves, cheese, pinenuts, and garlic cloves in a food processor until finely chopped. With the machine running, pour in olive oil in a thin, steady stream, blending until the mixture is well combined and emulsified. Pair pesto with a long, thin pasta such as fettuccine or spaghetti. Makes 2 cups (enough for 1 1/2 pounds pasta). PESTO ICE CUBES: Preserve the taste of summer by freezing pesto in an ice-cube tray. Fill each cell with pesto, about 1 tablespoon, and freeze. Remove frozen cubes from tray, and store in a freezer bag. Thaw before using, and allow 1 to 2 pesto ice cubes for each serving of pasta. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "2 cups" Per serving: 1932 Calories (kcal); 216g Total Fat; (98% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 3mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 43 Fat; 0 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (954g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 7736 (100%)|
|Amt Per Serving||% DV|
|Total Fat 871.5g||1162 %|
|Saturated Fat 124.7g||623 %|
|Monounsaturated Fat 417g|
|Polyunsanturated Fat 289.2g|
|Cholesterol 0mg||0 %|
|Sodium 4.6mg||0 %|
|Potassium 310.2mg||8 %|
|Total Carbohydrate 6.1g||2 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 4.3g|
|Protein 4.2g||6 %|
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Calories per serving: 7736
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