 Basil PestoMarch, 2001 Makes 3/4 cup / A classic. Each ingredient can be increased or decreased to suit your taste. Basil pesto also freezes well, so make a bunch when basil is plentiful. 2 cups fresh basil leaves 1/4 cup pine nuts, lightly toasted 2-4 cloves garlic, to taste 1/2 teaspoon salt 1 tablespoon fresh lemon juice 2 tablespoons extra-virgin olive oil 1/4 cup freshly grated Parmesan or Romano cheese, preferably a mix 1. Place all ingredients except cheese in blender or food processor and process until smooth. 2. Transfer mixture to a medium bowl and stir in cheese. Serve, or refrigerate for up to 3 days. Calories 47,Fat 4,Perfat 78,Cholesterol 1,Carbo 1,Protein 2,Fiber N/A,Sodium N/A |
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Basil Pesto
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