Pesto

By MaryEllen

Notes: Air is the enemy of pesto. For freezing, pack it in containers
with a film of oil or plastic wrap directly on top with the air pressed
out.

Nutrition Facts
Serving size: 1/32 of a recipe (1 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 146.35
Calories From Fat (77%) 112.37
% Daily Value
Total Fat 12.81g 20%
Saturated Fat 2.08g 10%
Cholesterol 2.41mg <1%
Sodium 119.89mg 5%
Potassium 404.8mg 12%
Total Carbohydrates 7.61g 3%
Fiber 4.7g 19%
Sugar 0.29g
Protein 3.24g 6%

Ingredients

• 1/4 cup walnuts
• 1/4 cup pignoli (pine nuts)
• 3 Tbs chopped garlic (9 cloves)
• 5 cups fresh basil leaves, packed
• 1 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1 1/2 cups good olive oil
• 1 cup freshly grated Parmesan

Preparation

Step 1

Place the walnuts, pignoli, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.

Servings: 32
Yield: 4 cups


Tips
To clean basil, remove the leaves, swirl them in a bowl of water, and spin dry in a salad spinner. Store in a plastic bag with a slightly damp paper towel. As long as the leaves are dry they will stay green for several days

Source
Source: Recipes du Jour