Pesto: The Best Pesto Recipe from Cook'n

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	Pesto

Serves: 32

Print this Recipe

Prep Time: 15 minutes - Yield: 2 cups

   4 garlic cloves
   4 cups lightly packed fresh basil leaves, rinsed, patted dry
   1 cup olive oil
   1/2 cup pined nuts or blanched almonds
   1 teaspoon salt
   6 ounces (1 1/2 cups) grated fresh Parmesan cheese

1. In food processor bowl with metal blade, process garlic until finely chopped. Add all remaining ingredients except cheese. Process until smooth and well blended. Stir in cheese.

2. Use immediately or store in jar with tight-fitting lid. Refrigerate up to 1 week or freeze for longer storage. Serve over hot cooked pasta or as an ingredient in appetizers or soups.

Nutrition Information Per Serving: Serving Size: 1 Tablespoon * Calories: 100 * Calories from Fat: 80 * % Daily Value: Total Fat: 9 g 14% * Saturated Fat: 2 g 10% * Cholesterol: 4 mg 1% * Sodium: 150 mg 6% * Total Carbohydrate: 1 g 1% * Dietary Fiber: 0 g 0% * Sugars: 0 g * Protein: 3 g * Vitamin A: 4% * Vitamin C: 0% * Calcium: 8% * Iron: 2% * Dietary Exchanges: 2 Fat

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Cook's Note: Tofu
Cook's Note: Asparagus

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