Easy Pesto Recipe Video
Ingredients
| Walnuts | 1 Cup (16 tbs) | |
| Garlic | 2 Clove (10 gm) | |
| Classic basil generic style | 1⁄2 Cup (8 tbs) | |
| Parmigiano red chiano | 1 Cup (16 tbs) | |
| Extra virgin olive oil | 1 1⁄2 Teaspoon (Cold Pressed) | |
| Freshly squeezed lemon juice | 1 Tablespoon |
Nutrition Facts
Serving size
Calories 425 Calories from Fat 304
% Daily Value*
Total Fat 35 g54.3%
Saturated Fat 14.4 g71.9%
Trans Fat 0 g
Cholesterol 52.9 mg17.6%
Sodium 383.2 mg16%
Total Carbohydrates 5 g1.8%
Dietary Fiber 2.2 g8.9%
Sugars 0.8 g
Protein 24 g48%
Vitamin A 40.3% Vitamin C 12.7%
Calcium 71.8% Iron 9.6%
*Based on a 2000 Calorie diet
Directions
Drizzle some cold pressed extra virgin olive oil slowly over the pesto.
Stop the blender and give the paste a little push down the blender.
Add more olive oil while blending.
Add 1 tbsp of freshly squeezed lemon juice and blend once more.
Take it out of the blender and put it in a plate.
This pesto can be used in a number of ways.
In summer when you have lots of basil leaves, you can make basil pesto and freeze it in an ice tray and pop one of the cubes on the pasta. You can use frozen basil pesto all year round.
Editors Review
Pesto sauce combines olive oil, fresh basil, pine nuts, garlic, and cheese to whip up a delectable sauce that makes for a healthy addition to any diet. Chef Keith Snow shares an easy pesto dish that includes fresh basil and offers a wealth of flavor, texture, taste and nutrients, which any other store-bought sauce lacks.Chef
