Basil Pesto Recipe
"This is SO GREAT. One of my favorite dishes ever is Noodles and Co's Pesto Cavatappi. If you use this recipe for sauce (I used 2 garlic cloves and added a fourth cup of basil), with 1 part large elbow pasta, 1 part cheese tortelini, 1 part sliced chicken, and 1 part cherry tomatoes and bella mushrooms sliced thin, IT TASTES JUST LIKE IT!!!!!!"
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
vegetarian
white meat free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1/2 teaspoon salt
- 3 tablespoons pine nuts
- 1/2 cup grated parmesan cheese
- 1 to 2 garlic cloves
- 3 cups loosely packed fresh basil leaves
- 1/2 cup crisco(r) pure olive oil
- Carbohydrate 0.618230417335855 g
- Cholesterol 2.75000000350403 mg
- Fat 2.25937458712541 g
- Fiber 0.215866669867951 g
- Protein 1.74765250206261 g
- Saturated Fat 0.638080459212322 g
- Serving Size 1 1 serving (14g)
- Sodium 48.1813333942934 mg
- Sugar 0.402363747467904 g
- Trans Fat 0.269430583816147 g
- Calories 28 calories
Directions In a blender or food processor, combine garlic, salt and pine nuts; cover and process until finely chopped. Add basil and olive oil; puree until smooth. Add cheese and process just until combined. Serve with pasta or grilled meats of vegetables. Yield: 1 cup. Originally published as Basil Pesto in Taste of Home Cooking School Collection Spring 2009, p55
