Serves: 5
1. Place all ingredients in blender or food processor. Cover and blend on medium speed about 3 minutes, stopping occasionally to scrape sides, until smooth.
2. Use pesto immediately, or cover tightly and refrigerate up to 5 days or freeze up to 1 month (color of pesto will darken as it stands).
NUTRITION FACTS: 2 Tablespoons: Calories 150 (Calories from Fat 135) Fat 15g (Saturated 3g) Cholesterol 5mg Sodium 115mg Carbohydrate 2g (Dietary Fiber 1g) Protein 3g % DAILY VALUE: Vitamin A 4% Vitamin C 2% Calcium 10% Iron 2% DIET EXCHANGES: 1/2 Vegetable 3 Fat
Cilantro Pesto: Substitute 1 1/2 cups firmly packed fresh cilantro and 1/2 cup firmly packed fresh parsley for the fresh basil.
Winter Spinach Pesto: Substitute 2 cups firmly packed fresh spinach and 1/2 cup firmly packed fresh basil leaves or 1/4 cup dried basil leaves for the fresh basil.
Sun-Dried Tomato Pesto: Use food processor. Omit basil. Decrease oil to 1/3 cup add 1/2 cup oil-packed sun-dried tomatoes (undrained).
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Pesto recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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