= Makes: 1 cup
= Serving size: 2 tablespoons
= Total servings: 8
= Active time: 10 minutes
= Total time: 10 minutes
Pesto is such a wonderful sauce. So versatile, you can use it in pasta, on pizza, to marinate meats and fish, and to mix into ricotta or sour cream to make a dip or a stuffing.
Ingredients
2 cups packed fresh basil leaves
2 cloves garlic, peeled
¼ cup pine nuts or walnuts (optional)
⅔ cup extra-virgin olive oil
Kosher salt and cracked black pepper
½ cup grated Parmesan or pecorino romano cheese (optional)
STEP 1: Combine the basil, garlic, and nuts, if using, in a blender, or food processor if you have one, and pulse until coarsely chopped. Add ⅓ cup of the oil and process until fully incorporated and smooth. Season with salt and pepper to taste.
If you are using the pesto immediately, add the remaining ⅓ cup of oil and pulse until smooth. Transfer the pesto to a bowl and mix in the cheese, if using.
If you are freezing, transfer it to an airtight container, drizzle the remaining ⅓ cup of oil over the top, and freeze it for up to three months. Thaw the pesto in the refrigerator overnight. Stir in the cheese, if using, before serving.
VARIATIONS:
• Use half spinach, half basil.
• Use cilantro in place of basil.
• Add one red chili pepper.
• Play around with nut varieties: almonds and pecans also work.
GOES WELL WITH:
• Salad dressing
• Sandwiches, as a spread
• Fish, chicken, or meat; spread pesto over them, then roast, panfry, or grill
• Pasta
• Chopped tomatoes and cubed mozzarella
• Cold pasta, chopped cooked chicken or turkey, and chopped tomatoes for a wonderful pasta salad
Per serving: Calories 190, Calories from Fat 180, Total Fat 20g (31% DV), Saturated Fat 3.5g (18% DV), Trans Fat 0g, Cholesterol 5mg (2% DV), Sodium 135mg (6% DV), Carbohydrates < 1g (0% DV), Dietary Fiber 0g (0% DV), Sugars 0g, Added Sugars: 0g, Protein 5g, Vitamin A 10%, Vitamin C 3%, Calcium 8%, Iron 2%.