Basic Pesto
This was the recipe I got from Peggy when I worked at West Lake.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegetarian
white meat free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1 dash pepper
- 2 cloves garlic chopped
- 1 dash salt
- 1 cup pine nuts
- 2 cups fresh basil leaves packed
- 1 cup olive oil good quality
- 1 cup parmesan cheese freshly grated/imported
- 1 cup romano cheese freshly grated/imported
- Carbohydrate 29.4277300575328 g
- Cholesterol 257.872000705974 mg
- Fat 178.833920414343 g
- Fiber 6.2025000594158 g
- Protein 96.8835902539109 g
- Saturated Fat 54.6994221380982 g
- Serving Size 1 1 Serving (488g)
- Sodium 3114.3380083184 mg
- Sugar 23.225229998117 g
- Trans Fat 13.8702340365438 g
- Calories 2062 calories
In food processor, mix basil, garlic, and nuts until finely chopped. With machine running, pour in the oil slowly. Add cheeses, salt and pepper and process to combine. Mixture is best with poured over pasta. Serve hot or cold. Add some chicken for a main dish.
