Preserving the Harvest: Basic Basil Pesto

If you have roughly 30 minutes to spend in the kitchen, Preserving the Harvest: Basic Basil Pesto might be a tremendous gluten free and primal recipe to try. For $2.51 per serving, you get a condiment that serves 6. One portion of this dish contains about 8g of protein, 22g of fat, and a total of 242 calories. A couple people made this recipe, and 20 would say it hit the spot. Head to the store and pick up parmesan cheese, salt, garlic cloves, and a few other things to make it today. It is brought to you by Curious Cuisiniere. Overall, this recipe earns an awesome spoonacular score of 93%. If you like this recipe, you might also like recipes such as Preserving the Harvest: Super Green Veggie Powder, Preserving the Harvest: Peach Butter with Cinnamon, Ginger and Clove, and Basic Basil Pesto.

Servings: 6

Preparation duration: 30 minutes

 

Ingredients:

3-4 Tbsp extra virgin olive oil

9 c (9 oz) fresh basil leaves, washed and dried

8 garlic cloves, peeled

2-3 oz fresh, grated Parmesan cheese (Optional. We don't add this if we are going to freeze the pesto.)

½ tsp salt

1 c walnuts

Equipment:

food processor

bowl

Cooking instruction summary:

Place the garlic cloves and walnuts in the bowl of a food processor. Process until a smooth paste forms.Add the salt and basil leaves a few at a time, being careful not to over-pack the processor. Pulse the processor to chop the leaves down, and continue until all the leaves have been added and chopped fine.(If you choose to add 2-3 oz of fresh, grated Parmesan cheese, now is the time to do it.)Add the olive oil, 1 Tbsp at a time, as needed for the mixture to form a paste.Once the pesto has been made, freeze by the tablespoonful in ice cube trays. After 3-4 hours, the cubes can be removed from the trays and placed in a freezer bag for later use.

 

Step by step:


1. Place the garlic cloves and walnuts in the bowl of a food processor. Process until a smooth paste forms.

2. Add the salt and basil leaves a few at a time, being careful not to over-pack the processor. Pulse the processor to chop the leaves down, and continue until all the leaves have been added and chopped fine.(If you choose to add 2-3 oz of fresh, grated Parmesan cheese, now is the time to do it.)

3. Add the olive oil, 1 Tbsp at a time, as needed for the mixture to form a paste.Once the pesto has been made, freeze by the tablespoonful in ice cube trays. After 3-4 hours, the cubes can be removed from the trays and placed in a freezer bag for later use.


Nutrition Information:

Quickview
242k Calories
7g Protein
22g Total Fat
5g Carbs
49% Health Score
Limit These
Calories
242k
12%

Fat
22g
35%

  Saturated Fat
3g
23%

Carbohydrates
5g
2%

  Sugar
0.75g
1%

Cholesterol
6mg
2%

Sodium
348mg
15%

Get Enough Of These
Protein
7g
16%

Vitamin K
181µg
173%

Manganese
1mg
61%

Vitamin A
2321IU
46%

Copper
0.49mg
24%

Calcium
213mg
21%

Phosphorus
162mg
16%

Magnesium
63mg
16%

Folate
48µg
12%

Iron
2mg
12%

Vitamin B6
0.23mg
11%

Vitamin C
9mg
11%

Vitamin E
1mg
10%

Zinc
1mg
8%

Fiber
2g
8%

Potassium
236mg
7%

Vitamin B1
0.09mg
6%

Vitamin B2
0.1mg
6%

Selenium
3µg
5%

Vitamin B3
0.66mg
3%

Vitamin B5
0.27mg
3%

Vitamin B12
0.11µg
2%

covered percent of daily need
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Food Trivia

The earliest form of eating processed food occurred in early hunting cultures when the men who made a kill would be rewarded with a meal of the partially digested contents of the stomach of their prey.

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I want you more than a Hagen-Daas on a hot summer day.

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