In a blender (or a food processor - but it will change the consistency) add the garlic pine nuts with some of the oil to chop the garlic and nuts to a coarse consistency.
Add the basil leaves along with more oil - add only the oil required to make enough liquid that the funneling action of the blender is working
Start adding the cheese - you will need to start adding more oil again to keep the funneling going in the blender - you may need to help with a stir or two to get the cheese to become part of the paste.
Once the blender is able to keep the contents churning (barely) taste and add salt as needed. This is subject to discretion - cheeses vary from one batch to another in saltiness. It will get saltier as it rests.
CAUTION: Do not overblend - or you will create Pesto butter
I generally store in pint size canning jars. The mixture is a little warm from blending so when you put in the canning jar and seal with a new lid - the cooling actually seals the lid very tight. can be frozen or kept in fridge for 3-4 weeks. Once opened it will darken on the top portion - just stir the whole jar together and the ugly disappears.
The recipe quantities work very well in a standard blender
Best Olive Oil - Costco - Tuscan Virgin Olive Oil
Best Cheese - Pecorino Romano
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 cup (190g)|
|Recipe Makes: 2 cups|
|Calories from Fat: 435 (68%)|
|Amt Per Serving||% DV|
|Total Fat 48.4g||65 %|
|Saturated Fat 17.5g||87 %|
|Monounsaturated Fat 14.3g|
|Polyunsanturated Fat 12.3g|
|Cholesterol 65.4mg||20 %|
|Sodium 2418.9mg||83 %|
|Potassium 516.7mg||14 %|
|Total Carbohydrate 14.7g||4 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 11.6g|
|Protein 41.6g||59 %|
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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: 641
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