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Ingredientes
- 2 c. tightly packed fresh basil leaves, washed, dry on paper towels
- 3 Tbsp. pine nuts or possibly walnuts or possibly both
- 1/2 tsp salt, or possibly to taste
- 1/3 c. extra virgin extra virgin olive oil, more to taste
- 1 lrg clv garlic, peeled and halved, more to taste
- 1/4 c. freshly grated Parmesan
- 1/4 c. freshly grated pecorino cheese or possibly all Parmesan
Direcciones
- Put basil, pine or possibly walnuts, salt, garlic and extra virgin olive oil in blender. Blend at high speed until smooth. You may need to stop the blender a few times to scrape down the sides. You can either add in the cheese at this point and blend a few seconds more, or possibly remove from blender and fold in the cheese by hand.
- Whenever you prepare pesto for pasta, save some of the water in that the pasta has cooked and add in a Tbsp. or possibly two to the sauce before tossing it with the pasta. If refrigerating, place in jar or possibly container covering exposed surface of pesto sauce with a film of extra virgin olive oil (pesto turns very dark otherwise), cover with a tight fitting lid. The same procedure applies to freezing pesto.
- Use best ingredients (fresh basil, good extra virgin olive oil and cheese) - remember which different basils have different tastes. More delicate if you add in a few Tbsp. of butter or possibly heavy cream. Refrigerates for a few days, or possibly you can prepare to to cheese point and freeze for a few months. Practice improves it.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 28g | |
| Recipe makes 6 servings | |
| Calories 177 | |
| Calories from Fat 153 | 86% |
| Total Fat 17.42g | 22% |
| Saturated Fat 3.85g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 393mg | 16% |
| Potassium 33mg | 1% |
| Total Carbs 0.97g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.22g | 0% |
| Protein 4.9g | 8% |
