You are here

Easy Pesto

keithsnow's picture
In this episode Chef Snow gets some delicious fresh basil from a farm market then demonstrates an easy pesto in the studio. Learn this dish as next week's podcast episode will feature this recipe to build a fantastic pasta dish!
  Walnuts 1 Cup (16 tbs)
  Garlic 2 Clove (10 gm)
  Classic basil generic style 1⁄2 Cup (8 tbs)
  Parmigiano red chiano 1 Cup (16 tbs)
  Extra virgin olive oil 1 1⁄2 Teaspoon (Cold Pressed)
  Freshly squeezed lemon juice 1 Tablespoon

Take some walnuts, 2 cloves of garlic, Classic basil generic style and Parmigiano Red Chiano in a blender and blend.

Drizzle some cold pressed extra virgin olive oil slowly over the pesto.

Stop the blender and give the paste a little push down the blender.

Add more olive oil while blending.

Add 1 tbsp of freshly squeezed lemon juice and blend once more.

Take it out of the blender and put it in a plate.

This pesto can be used in a number of ways.

In summer when you have lots of basil leaves, you can make basil pesto and freeze it in an ice tray and pop one of the cubes on the pasta. You can use frozen basil pesto all year round.

Recipe Summary

Difficulty Level: 
Very Easy
Side Dish
Vegetable, Walnut
Fried Pigs Ear
Pesto sauce combines olive oil, fresh basil, pine nuts, garlic, and cheese to whip up a delectable sauce that makes for a healthy addition to any diet. Chef Keith Snow shares an easy pesto dish that includes fresh basil and offers a wealth of flavor, texture, taste and nutrients, which any other store-bought sauce lacks.

Rate It

Your rating: None
Average: 4.8 (2 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 425 Calories from Fat 304

% Daily Value*

Total Fat 35 g54.3%

Saturated Fat 14.4 g71.9%

Trans Fat 0 g

Cholesterol 52.9 mg17.6%

Sodium 383.2 mg16%

Total Carbohydrates 5 g1.8%

Dietary Fiber 2.2 g8.9%

Sugars 0.8 g

Protein 24 g48%

Vitamin A 40.3% Vitamin C 12.7%

Calcium 71.8% Iron 9.6%

*Based on a 2000 Calorie diet

Easy Pesto Recipe Video, Fried Pigs Ear