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Pesto

Farm.Fares's picture
Ingredients
  Garlic 5 Clove (25 gm), minced
  Fresh basil leaves 2 Cup (32 tbs)
  Grated parmesan cheese 1⁄3 Cup (5.33 tbs)
  Olive oil 6 Tablespoon
  Pignoli nuts 1⁄4 Cup (4 tbs)
  Salt To Taste
  Freshly ground pepper To Taste
Directions

Pound the garlic and the basil together in a mortar.
Pound in the grated cheese, turning always in the same direction, together with a drop or two of oil to make the mixture stick together.
Pound in the nuts and a little more oil.
Stir in the remaining oil, a few drops at a time, using 4 tablespoons.
If a thinner sauce is wanted, stir in the remaining oil.
Season with salt and pepper to taste.
The sauce may be made in a blender almost as satisfactorily, but a blenderized sauce has a different consistency from one made in the mortar.
For the blender sauce: Combine all the ingredients and 4 tablespoons of oil in a blender.
Puree and scrape down the sides with a rubber spatula.
If too thick, add the remaining oil and puree again.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Method: 
Blending
Dish: 
Sauce
Restriction: 
Vegetarian
Ingredient: 
Basil
Interest: 
Everyday
Preparation Time: 
15 Minutes

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Average: 4.1 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1238 Calories from Fat 1076

% Daily Value*

Total Fat 123 g189.1%

Saturated Fat 22.8 g114.2%

Trans Fat 0 g

Cholesterol 36.6 mg12.2%

Sodium 1056.1 mg44%

Total Carbohydrates 18 g6.1%

Dietary Fiber 5.2 g20.7%

Sugars 0.8 g

Protein 23 g46.2%

Vitamin A 54.6% Vitamin C 28.9%

Calcium 60% Iron 23.1%

*Based on a 2000 Calorie diet

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Pesto Recipe