Cooking Recipes:


Pesto

Freshness is vital to basil's alluring flavor. Fresh basil is commonly available in supermarkets, but avoid plants with black or wilted leaves. If you grow your own, pick it the morning of the day you intend to use it, and place cut stems into a glass of water.Pesto's simplicity is sublime- a perfect sauce of raw basil, pinenuts, extra-virgin olive oil, and grated cheese. Enjoy pesto tossed with fettuccine, spread on bread, or put atop a fresh-vegetable soup.

2

large handfuls basil leaves, about 3 cups

3

Tbs

Parmesano-Reggiano

1-2

Tbs

pinenuts

2

garlic cloves, chopped

1

cup

extra-virgin olive oil

salt

freshly ground pepper

1

Pulse basil leaves, cheese, pinenuts, and garlic cloves in a food processor until finely chopped.

2

With the machine running, pour in olive oil in a thin, steady stream, blending until the mixture is well combined and emulsified.

Servings: 8

Yield: 2 cups

Nutrition Facts

Serving size: 1/8 of a recipe (1,5 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories

257,81

Calories From Fat (97%)

250,18

% Daily Value

Total Fat 28,35g

44%

Saturated Fat 4,11g

21%

Cholesterol 1,65mg

<1%

Sodium 66,16mg

3%

Potassium 44,58mg

1%

Total Carbohydrates 0,81g

<1%

Fiber 0,25g

1%

Sugar 0,1g

Protein 1,26g

3%

Recipe Type: Side Dish, Vegetarian