** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Put the basil, olive oil, pine nuts, garlic cloves and salt in the blender or food processor, (I use the food processor), and mix at high speed.
2. Stop from time to time and scrape the ingredients down toward the bottom with a rubber spatula.
3. When the ingredients are evenly blended, pour into a bowl and beat in the two grated cheeses by hand.
4. (This is not much work, and it results in a more interesting texture and better flavor than you get when you mix in the cheese in the blender).
5. When the cheese has been evenly incorporated into the other ingredients, beat in the butter (softened to room temperature).
6. Before spooning the pesto over pasta, add to it a tablespoon or so of the hot water in which the pasta has been cooked.
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Dietary Notes:
This recipe is high in Vitamin A with 28% of your daily recommended intake per serving. This recipe is a good source of Vitamin C with 12% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Butter, Cheese, Garlic allergies.