Basic Pesto

Serves: 5
Total Calories: 242


2 cups fresh basil leaves
1/2 cup fresh parsley leaves
1/2 cup olive oil
1/4 cup pinoli ( pine nuts ), sweet walnuts, or shelled almonds (pine nuts are preferable, but they are very expensive and not readily available)
2 cloves fresh garlic, chopped
1/4 cup grated Parmesan cheese
1/4 cup grated Romano cheese
pinch of salt
freshly ground pepper to taste


Blend all ingredients until a paste-like consistency is achieved. If fresh basil is unattainable, use 2 cups fresh parsley, plus 2 tablespoons dried basil. The condiment can be stored by covering with olive oil and refrigerating for future use.

Pesto is best over pasta, as a sauce for shrimp, most sea food, as a base for soups, and on some meats.

Use of different types of grated cheeses or combinations thereof: orange or lemon rind; 1–2 tablespoons heavy cream; eliminating garlic; including ricotta; adding a few anchovies.

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Nutritional Facts:

Serves: 5
Total Calories: 242
Calories from Fat: 222

This Basic Pesto recipe is from the Best of the Best from The Northeast Cookbook Cookbook. Download this Cookbook today.

More Recipes from the Best of the Best from The Northeast Cookbook Cookbook:
Seafood Lasagna
Short Cut Spinach Lasagna
Reuben Lasagna
Chicken with Fine Herbs and Sun-Dried Tomatoes
Spinach Pasta with Scallops
Angel Hair Pasta Primavera
Andrea’s Spaghetti Pie
Eggplant Sauce for Spaghetti
Pasta Godjabuda (Sicilian Pasta with Onions and Olive Oil)
Bow Ties with Gorgonzola
Linguine with Tomatoes and Basil
Pasta with Black Olives and Tomato Sauce
Rigatoni with Thick Mushroom Sauce
Linguini with Broccoli and Bay Scallops
Lemon Asparagus Pasta
Basic Pesto
Spring Vegetable Risotto
Nutty Brown Rice
Three Cheese Baked Rice
Eggplant and Rice Provençale
Oriental Rice (Indonesia)
Beans and Rice Casserole
Broccoli Rice Bake
Pierogi (Dumplings)
Mock Pierogi
Two-and-a-Half-Minute Skillet Pizza
Crabmeat Quiche
Zucchini Quiche (French)
Lobster Quiche
Spring Vegetable Tart
Chipped Beef Pot Pie
Vermont Turkey and Broccoli Puff
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