Basil Pesto

Name: Basil Pesto
Prep time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: about 2/3 cups
Ingredients: 2 cups loosely packed basil leaves, washed and dried thoroughly; 2 tablespoons toasted pine nuts; 2 tablespoons freshly grated Parmesan; 1/4 teaspoon minced garlic; 1/2 teaspoon kosher salt; 1/4 cup plus 1 tablespoon extra-virgin olive oil; Freshly ground black pepper

Recipe courtesy of Food Network Kitchen

Show: Worst Cooks in America

Episode: Frozen to Fabulous

Basil Pesto

0 Reviews

Level: Easy
Yield: about 2/3 cups
Nutritional Analysis

Per Serving

Serving Size

1 of 5.333333333333333 servings

Calories

149

Total Fat

16

Saturated Fat

2

Carbohydrates

1

Dietary Fiber

0

Sugar

0

Protein

2

Cholesterol

2

Sodium

66

Total: 10 min
Prep: 10 min

Level: Easy
Yield: about 2/3 cups
Nutritional Analysis

Per Serving

Serving Size

1 of 5.333333333333333 servings

Calories

149

Total Fat

16

Saturated Fat

2

Carbohydrates

1

Dietary Fiber

0

Sugar

0

Protein

2

Cholesterol

2

Sodium

66

Total: 10 min
Prep: 10 min

Ingredients

2 cups loosely packed basil leaves, washed and dried thoroughly

2 tablespoons toasted pine nuts

2 tablespoons freshly grated Parmesan

1/4 teaspoon minced garlic

1/2 teaspoon kosher salt

1/4 cup plus 1 tablespoon extra-virgin olive oil

Freshly ground black pepper

Directions

In a food processor, combine the basil, pine nuts, Parmesan, garlic, and salt and puree. While the motor is running, drizzle in the oil until incorporated. Season with pepper, to taste. Use immediately or store in the refrigerator with a piece of plastic wrap placed right on the surface of the pesto to prevent discoloration, for up to 3 days, or freeze for up to 1 month.