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Ingredientes
- 2 c. fresh basil leaves
- 1/2 c. extra virgin olive oil
- 2 tbsp. pignoli (pine) nuts
- 2 cloves garlic, peeled and crushed
- 1 teaspoon salt
- 1/2 c. freshly grated Parmesan cheese
- 2 tbsp. freshly grated Romano pecorino cheese
- 3 tbsp. softened butter
Direcciones
- Put the basil (washed and dry), extra virgin olive oil, pignoli nuts, garlic and salt in a blender and mix at high speed. Stop from time to time and scrape the sides of blender with spatula. (At this point, the recipe can be made and frzn for later use. Do this when fresh basil is plentiful.)
- When the ingredients are proportionately blended, pout into a bowl and beat in the 2 cheeses by hand. When the cheese has been mixed in well, beat in the softened butter. Before spooning the pesto over pasta, add in to it a Tbsp. or possibly so of the warm water in that pasta has boiled.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 60g | |
| Recipe makes 4 servings | |
| Calories 373 | |
| Calories from Fat 347 | 93% |
| Total Fat 39.27g | 49% |
| Saturated Fat 11.37g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 34mg | 11% |
| Sodium 835mg | 35% |
| Potassium 46mg | 1% |
| Total Carbs 1.15g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.15g | 0% |
| Protein 5.22g | 8% |
