Pesto for Pizza, Sandwiches,
Source: NYT Cooking
Step 1: Turn on a food processor fitted with the steel blade and drop in garlic. When it is chopped and adhering to the sides of the bowl, stop the machine and scrape down the bowl. Alternatively, mash with generous pinch of salt in a mortar and a pestle. Add the parsley and mint to the food processor and process until finely chopped or grind to a paste. With the machine running slowly, add the olive oil and process until the mixture is smooth. Stop the machine, scrape down the sides of the bowl and add the cheese. Pulse to combine.
Tip: This keep for a week in the refrigerator and does not lose its bright color.
A twist on Typical basil recipe, this pesto combines flat-leaf parsley and some mint. It is marvelous on sandwiches & pizza and, if you thin it out with a little pasta water, it's a great addition to spaghetti. Shower the dressed bowl with Parmesan and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (42g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 131 (95%)|
|Amt Per Serving||% DV|
|Total Fat 14.6g||19 %|
|Saturated Fat 2g||10 %|
|Monounsaturated Fat 10.6g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 0mg||0 %|
|Sodium 711.8mg||25 %|
|Potassium 139.8mg||4 %|
|Total Carbohydrate 1.9g||1 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 1.1g|
|Protein 0.8g||1 %|
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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: 138
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