Classic Basil Pesto

Use with pasta, rice, crostini, chicken or seafood. Pesto will keep, refrigerated, up to 5 days.

Ingredients

  • 2 cups (500 mL) loosely packed fresh basil leaves
  • 1/4 cup (50 mL) pine nuts, toasted
  • 1   garlic clove, peeled
  • 1/3 cup (75 mL) olive oil
  • 1 oz (30 g) Parmesan cheese, finely grated
  • 1/8 tsp (0.5 mL) each salt and coarsely ground black pepper

Directions

  1. Place basil, pine nuts and garlic in Manual Food Processor; cover and pump handle until finely chopped.

  2. Add oil, cheese, salt and black pepper; process to desired consistency, removing lid and scraping down sides of bowl as necessary using Mini Mix ‘N Scraper®.

Yield:

  • 1 cup (250 mL)  servings of 2 tbsp (30 mL)

Nutrients per serving:

Calories 130, Total Fat 13 g, Saturated Fat 2 g, Cholesterol 0 mg, Sodium 95 mg, Carbohydrate 1 g, Fiber 0 g, Protein 2 g

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