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Name: Pesto
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 cup firmly packed fresh basil leaves; 1/2 upfirmly packed parsley sprigs with stems removed; 1/2 upgrated Parmesan or Romano cheese; 1/4 uppine nuts walnuts or almonds; 1 large clove garlic quartered; 1/4 easpoonsalt; 1/4 upolive oil or cooking oil

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INGREDIENTS

1 cup firmly packed fresh basil leaves
1/2 upfirmly packed parsley sprigs with stems removed
1/2 upgrated Parmesan or Romano cheese
1/4 uppine nuts walnuts ; or almonds
1 large clove garlic ; quartered
1/4 easpoonsalt
1/4 upolive oil or cooking oil

INSTRUCTIONS

Step 1

In a blender container or food processor bowl combine fresh basil leaves; parsley sprigs; grated Parmesan or Romano cheese; pine nuts, walnuts, or almonds; garlic; and salt. Cover and blend or process with several on-off turns until a paste forms, stopping the machine several times and scraping the sides.

Step 2

With the machine running, gradually add olive oil or cooking oil and blend or process to the consistency of soft butter. Divide into 3 portions (about 1/4 cup each) and place in small airtight containers. Refrigerate for 1 or 2 days or freeze up to 1 month.

Step 3

To serve, thaw 1 portion pesto, if frozen. Bring to room temperature. Makes twelve 1-tablespoon servings.

NOTES

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Nutrition

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Serving Size: 1 (3g)
Recipe Makes: 1

Calories: 4
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0.5mg		0 %
Potassium 12mg		0 %
Total Carbohydrate 1g		0 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 0.9g
Protein 0.2g		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.

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Calories per serving: 4

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