Basil Pesto
Basil Pesto
This recipe makes 1 cup servings
Nutritional Info |
|
|---|---|
| Per 1 tbsp (15 mL): about | - |
| cal | 95 |
| pro | 2 g |
| total fat | 9 g |
| sat. fat | 2 g |
| carb | 1 g |
| fibre | 1 g |
| chol | 2 mg |
| sodium | 95 mg |
| % RDI: | - |
| calcium | 5 |
| iron | 4 |
| vit A | 3 |
| vit C | 2 |
| folate | 3 |
There's just the right amount of pesto in each jar for four servings of pasta, tomatoes or grilled chicken or fish. Frozen pesto adds summer sunshine to winter braised dishes, stews, chili and soups.
Ingredients
Preparation
In food processor, finely chop together basil, Parmesan cheese, pine nuts, salt and pepper. With motor running, add 1/3 cup (75 mL) of the oil in thin steady stream. Stir in garlic.
Divide among four 4-oz (125 mL) airtight jars; top with remaining oil. (Make-ahead: Refrigerate for up to 3 days or freeze for up to 6 months.)
Additional information :
Variations
Coriander Pesto: Replace basil with coriander. Serve with grilled fish or use in quesadillas.
Mint Pesto: Omit Parmesan cheese. Replace basil with mint. Replace olive oil with canola oil. Serve with grilled lamb.
Source : Canadian Living Magazine: September 2005
- Keywords : Condiments/sauces; Parmesan; Basil; Pine Nuts;
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