Add the garlic, salt and half of the olive oil to a food processor, with a sharp blade.
Pulse the processor and blend for 30 seconds.
Add the basil and lemon juice, then pulse for a further 30 seconds.
Add the pine nuts and cheeses and then pulse to your desired consistency . If it's too thick, add more olive
oil to adjust the consistency . I tend to like mine a bit on the paste-y rough side, but some like it smooth and
Use immediately or store covered with a thin lay er of extra virgin olive oil. This will help prevent the pesto
from turning brown and will allow it to last longer in the fridge
To turn into a cream sauce, Add 2/3 cup prepared basil pesto and cream to a pan and heat over medium heat.
Once it simmers, turn to low heat and let it continue to simmer, reduce and thicken. You can make it quicker by cooking over high heat, but you need to watch it and stir it.
When it's thick and gloopy , season to taste.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (0g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 18.4mg||1 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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.
BigOven Pro required
Eat healthier with nutrition info.
Calories, carbs, protein, sodium, fiber and more - easily calculate from any recipe.
There are no reviews yet. Be the first!