1) Ideally use a mortar and pestle to make the pesto. Crush the garlic and salt into a paste. Add the washed and dried basil leaves, crush. Add pine nuts, continue to crush into a paste.
2) Add the cheeses, working into the paste. Gradually add in 3/4 of the olive oil. Transfer to a jar and cover with the remaining olive oil to prevent browning.
3) Alternatively put the ingredients in a food processor and blend into a smooth paste. Transfer
to a jar and cover with olive oil to prevent browning.
If using with pasta...
Take a spoon of the pasta water and mix it with some of the pesto in a bowl. This will loosen the paste and make it easier to coat the pasta with the pesto.
Strain the pasta and and coat with the pesto. Serve with freshly grated parmigiano reggiano and pecorino/sheep cheese.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (44g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 295 (96%)|
|Amt Per Serving||% DV|
|Total Fat 32.8g||44 %|
|Saturated Fat 5.3g||27 %|
|Monounsaturated Fat 21.9g|
|Polyunsanturated Fat 4.3g|
|Cholesterol 6.2mg||2 %|
|Sodium 109.1mg||4 %|
|Potassium 34.6mg||1 %|
|Total Carbohydrate 1g||0 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 0.8g|
|Protein 3.3g||5 %|
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: 306
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