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Cheesy Pesto Sauce

Italian.Chef's picture
  Garlic 2 Clove (10 gm), peeled
  Salt 1 Teaspoon
  Tightly packed basil 2 Cup (32 tbs) (Fresh)
  Chopped pine nuts 2 Tablespoon
  Olive oil 1⁄2 Cup (8 tbs)
  Freshly grated parmesan cheese 1⁄2 Cup (8 tbs)
  Freshly grated romano cheese 2 Tablespoon
  Butter 4 Tablespoon, softened

1. In the mixing bowl of a food processor or blender, put the garlic, salt, basil, pinenuts and olive oil, and process until smooth, scraping down sides one or two times.
2. Add the cheeses and butter and process very briefly, just to incorporate the cheeses and butter.
3. Add 2 tablespoons of the boiling water in which the pasta cooked. If sauce is still too thick, add a little more boiling water. Process for 1 or 2 seconds. The sauce is now ready for the cooked pasta.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2097 Calories from Fat 1808

% Daily Value*

Total Fat 206 g317.3%

Saturated Fat 63.3 g316.6%

Trans Fat 0 g

Cholesterol 215.1 mg71.7%

Sodium 3281.9 mg136.7%

Total Carbohydrates 24 g7.9%

Dietary Fiber 9 g36%

Sugars 3.4 g

Protein 54 g107.8%

Vitamin A 544.7% Vitamin C 149.6%

Calcium 190% Iron 102.6%

*Based on a 2000 Calorie diet

Cheesy Pesto Sauce Recipe