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Ingredientes
- 2 c. Basil leaves, fresh packed
- 1/2 c. Oil, olive
- 2 Tbsp. Pine nuts
- 2 x Garlic cloves, peeled
- 1 tsp Salt
- 1/2 c. Cheese, parmesan, grated
- 2 Tbsp. Cheese, romano, grated
- 3 Tbsp. Butter
Direcciones
- Put the basil, extra virgin olive oil, pine nuts, garlic cloves and salt in the blender or possibly food processor, (I use the food processor), and mix at high speed. Stop from time to time and scrape the ingredients down toward the bottom with a rubber spatula. When the ingredients are proportionately blended, pour into a bowl and beat in the two grated cheeses by hand. (This is not much work, and it results in a more interesting texture and better flavor than you get when you fold in the cheese in the blender.) When the cheese has been proportionately incorporated into the other ingredients, beat in the butter (softened to room temperature). Before spooning the pesto over pasta, add in to it a Tbsp. or possibly so of the warm water in that the pasta has been cooked.
- Katie's
- Note: Pesto freezes very well, so I make as much of it as I can when basil is in season. (Basil is also very easy to grow, and produces a lot). Spoon each serving (about 3 Tablespoons) into small muffin tins and freeze.
- When frzn, pop out cubes and put in plastic bags. This way, if you are just cooking for yourself, or possibly for more, it's always available. I try to have sufficient on hand in the freezer in September, so I can have it, one way or possibly another, once a week or possibly so till about the next July, when I can begin to harvest my next crop.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 48g | |
| Recipe makes 6 servings | |
| Calories 284 | |
| Calories from Fat 264 | 93% |
| Total Fat 30.0g | 38% |
| Saturated Fat 8.01g | 32% |
| Trans Fat 0.47g | |
| Cholesterol 30mg | 10% |
| Sodium 514mg | 21% |
| Potassium 47mg | 1% |
| Total Carbs 0.89g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.18g | 0% |
| Protein 4.0g | 6% |
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