This year I did get around to planting basil in one of my new replacement raised bed stock tanks. The new containers have worked out well. I use this recipe and a freeze the ready-made pesto in old Tupperware containers used for making and freezing hamburgers. Once frozen I remove them and seal them into food saver packets.
Print
Pesto Recipe
Servings 4
Calories 57 kcal
Ingredients
- 2 cups fresh basil leaves packed
- 1/4 cup grated Parmesan cheese
- 1/2 cup Olive oil
- 3 Tbs pine nuts or walnuts
- 3 garlic cloves finely minced
Instructions
-
Place basil leaves in small batches in food processor and whip until well chopped (do about 3/4 cup at a time). Add about 1/3 the nuts and garlic, blend again.
-
Add about 1/3 of the Parmesan cheese; blend while slowly adding about 1/3 of the olive oil, stopping to scrape down sides of container.
-
Process basil pesto it forms a thick smooth paste. Repeat until all ingredients are used, mix all batches together well. Serve over pasta. Basil pesto keeps in refrigerator one week, or freeze for a few months.
-
Remove 1/2 cup of the cooking liquid before draining the pasta. Toss pasta immediately with the pesto sauce and the reserved cooking liquid. Serve at once with additional cheese, if desired.
Nutrition Facts
Pesto Recipe
Amount Per Serving
Calories 57
Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Cholesterol 5mg2%
Sodium 359mg16%
Potassium 44mg1%
Carbohydrates 1g0%
Protein 3g6%
Vitamin A 755IU15%
Vitamin C 2.9mg4%
Calcium 103mg10%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.
You must be logged in to post a comment.