Pesto
You can never have too many condiment recipes, so give Pesto a try. This recipe serves 8. One serving contains 202 calories, 8g of protein, and 18g of fat. For $1.82 per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. This recipe from A Family Feast requires basil leaves, romano, pine nuts, and parmesan. 7548 people have made this recipe and would make it again. It is a good option if you're following a gluten free and primal diet. From preparation to the plate, this recipe takes approximately 15 minutes. Overall, this recipe earns a tremendous spoonacular score of 95%. Pesto & Cranberry Turkey Meatballs with Pesto Yogurt Dipping Sauce, Pasta con il pesto alla Trapanese (Tomato and almond pesto), and How to Make Lightened-Up Pesto: A for Creamy Avocado Basil Pesto are very similar to this recipe.
Servings: 8
Preparation duration: 15 minutes
Ingredients:
2 cups fresh basil leaves, washed and patted dry
4 good-sized garlic cloves, peeled and roughly chopped
1 cup high quality olive oil
1 cup freshly grated imported Parmesan Reggiano
1 cup pine nuts (if pine nuts are not available, substitute with walnuts)
¼ cup freshly grated imported Romano
Salt and freshly ground black pepper
Equipment:
food processor
bowl
Cooking instruction summary:
In a food processor, add basil, garlic and pine nuts and process until uniformly chopped. With motor running add olive oil in a drizzle. Open the lid and scrape down the sides then turn motor back on to mix.Pour into a bowl and hand mix in both cheeses and salt and pepper to taste.Store in an airtight container in the refrigerator for up to one week. This pesto may also be frozen - we put it in small zipper seal food storage bags and flatten to remove all the air from the bag before sealing and freezing.
Step by step:
1. In a food processor, add basil, garlic and pine nuts and process until uniformly chopped. With motor running add olive oil in a drizzle. Open the lid and scrape down the sides then turn motor back on to mix.
2. Pour into a bowl and hand mix in both cheeses and salt and pepper to taste.Store in an airtight container in the refrigerator for up to one week. This pesto may also be frozen - we put it in small zipper seal food storage bags and flatten to remove all the air from the bag before sealing and freezing.
Nutrition Information:
covered percent of daily need
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