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 Arabs invented caramel.

Food Joke

Four surgeons were taking a coffee break and were discussing their work. The first said, "I think accountants are the easiest to operate on. You open them up and everything inside is numbered." The second said, "I think librarians are the easiest to operate on. You open them up and everything inside is in alphabetical order." The third said, "I like to operate on electricians. You open them up and everything inside is color-coded." The fourth one said, "I like to operate on lawyers. They're heartless spineless, gutless, and their heads and their ass are interchangeable."

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