Basil Pesto

basil pesto 150 Author: Canadian Living Credits: basil pesto 150

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.

  • Portion size 250 servings
  • Credits : Canadian Living Magazine: September 2005

Ingredients

  • 2 1/2 cups packed fresh basil leaves
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup pine nut
  • 1/4 teaspoon each salt and pepper
  • 1/2 cup extra-virgin olive oil
  • 2 cloves garlic minced

Method

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.)

Nutritional facts <b>Per 1 tbsp (15 mL):</b> about

  • Sodium 95 mg
  • Protein 2 g
  • Calories 95.0
  • Total fat 9 g
  • Cholesterol 2 mg
  • Saturated fat 2 g
  • Total carbohydrate 1 g

%RDI

  • Iron 4.0
  • Fibre 0.0
  • Folate 3.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 3.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Basil Pesto

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