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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
Cuisine: Italian
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Basic Basil Pesto

Date Added: December 08, 2009


2 Cups Leaves Basil packed
1/4 Cup Italian Parsley washed and dried
3 Unit Cloves Of Garlic peeled
1/2 Cup Pine Nuts toasted (see Note)
1/2 Cup Parmesan Cheese grated
1/3 Cup Olive Oil (to 1/2 cup)
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1. In food processor, combine basil, parsley, garlic and pine nuts.

2. Pulse until finely minced. Add cheese and process to blend.

3. With machine running, drizzle oil through feed tube until desired consistency is reached.

4. Transfer to small bowl and cover with plastic wrap (press directly to surface to prevent discoloring).

5. Alternatively, cover surface with thin film of oil or place pesto right into plastic bag.

6. Store in fridge for up to 1 week. Tip: If you only have curly parsley, use 1/2 cup.

7. To freeze pesto. Prepare as above, omitting cheese and using smaller amount of oil.

8. Place in freezer container, covering surface with film of oil or in freezer bags.

9. Ice cube trays may also be used - once frozen, transfer to freezer bag.

10. Will keep in freezer up to 6 months. Thaw in fridge, not in microwave.

11. Stir in cheese after thawing. (Tip - to perk up color after thawing, stir in 2 tbsp chopped fresh parsley) Variations.

12. Instead of pine nuts, use other kind of nuts.

13. Toast first to enhance flavor. For lower-fat version, reduce oil to 1/4 cup and add 2 tsp lemon juice and 1/2 cup chicken stock.

14. Or, replace some of the oil with sun-dried tomatoes.

15. Use immediately. Use half Parmesan and half Romano cheese Use roasted instead of fresh garlic.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with MSG, Cheese, Garlic, Olive Oil allergies.
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