Pesto Genovese copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati Recipe
| Tags: |
Ingredients
- 10 leaves of fresh Basil
- 3 cloves of garlic
- 1/4 cup pinoli nuts
- 1/4 cup grated Parmigiana- Reggiano (aged 24 months)
- 1 tblsp of Pecorino cheese (aged 15 months)
- pinch of sea salt
- 8 tblsps of extra Virgin Olive Oil
Directions
- Separate the leaves of the basil from the stems. Wash the leaves, and dry gently with paper towels. Peel the garlic and place in a mortar and pestle and crush. Crush the pinoli nuts as well in mortar. Add in the basil and salt and continue to crush until blended. Add in cheese and continue to crush in the mortar. Add in olive oil a drizzle at a time, mixing before each addition of olive oil. If pesto is too dense, add in a drizzle of warm water or hot water used to cook the pasta (if serving with pasta).
Adding to Planner
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 119g | |
| Calories 967 | |
| Calories from Fat 955 | 99% |
| Total Fat 108.06g | 135% |
| Saturated Fat 14.92g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 159mg | 7% |
| Potassium 42mg | 1% |
| Total Carbs 2.67g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.09g | 0% |
| Protein 0.6g | 1% |
