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Fresh Basil Pesto

fresh basil pesto Condiment
Fresh Basil Pesto
  • Prep 10 min
  • Total 10 min
  • Servings
  • Pinterest
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  • Print
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Pesto adds a powerhouse of flavour to any dish. Keep some on hand to toss with pasta, spread on sandwiches, add to salads or top off hot meats or vegetables. ...MORE + LESS -

Ingredients

2 cups (500 mL) firmly packed fresh basil leaves
3/4 cup (175 mL) grated Parmesan cheese
1/4 cup (50 mL) pine nuts
1/2 cup (125 mL) olive or vegetable oil
3 cloves garlic

Steps

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  • 1
    In blender or food processor, place all ingredients. Cover and blend on medium speed about 3 minutes, stopping occasionally to scrape sides, until smooth.
  • 2
    Use pesto immediately, or cover tightly and refrigerate up to 5 days or freeze up to 1 month (color of pesto will darken as it stands).

Expert Tips

  • Storage Tip: Freeze pesto in ice cube trays, then transfer frozen pesto cubes to freezer bag.  It is a handy way to have small portions on hand whenever you need it.
  • Cilantro Pesto: Substitute 1 1/2 cups firmly packed fresh cilantro and 1/2 cup firmly packed fresh parsley for the basil.
  • Sun-Dried Tomato Pesto: Use food processor. Omit basil. Decrease oil to 1/3 cup; add 1/2 cup oil-packed sun-dried tomatoes (undrained).
  • Winter Spinach Pesto: Substitute 2 cups firmly packed fresh spinach and 1/2 cup firmly packed fresh basil leaves or 1/4 cup dried basil leaves for the fresh basil.

Nutrition Information

Nutrition Facts

Serving Size: about 1 1/4 cups pesto
Calories
160
% Daily Value
Total Fat
15
Saturated Fat
3
Trans Fat
0
Cholesterol
5
Sodium
140
Dietary Fiber
0
Protein
4
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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