Basil Pesto
The perfect balance of Parmesan and Romano cheeses with garlic, pine nuts and basil.
Servings 3 cups
Calories 1716kcal
Ingredients
- 4 cups fresh basil leaves packed
- 4 cloves garlic
- ½ cup pine nuts
- 1-⅓ cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper to taste
- 1 cup Parmesan cheese freshly grated
- ½ cup Romano cheese freshly grated
Instructions
- Wash and pat dry the basil.4 cups fresh basil leaves
- To the food processor, add the basil, pine nuts, and garlic. Pulse while drizzling in the olive oil.4 cloves garlic, ½ cup pine nuts, 1-⅓ cup extra-virgin olive oil, 4 cups fresh basil leaves
- When all the oil has been added, process until the mixture is smooth.
- Pour the basil mixture into a mixing bowl and stir in the cheeses, salt, and pepper.Kosher salt and freshly ground black pepper, 1 cup Parmesan cheese, ½ cup Romano cheese
Notes
To gift, package into two pint size jars, or one quart size jar.
Storage
Store pesto in the refrigerator until ready to serve.
Nutrition
Calories: 1716kcal | Carbohydrates: 20g | Protein: 65g | Fat: 158g | Saturated Fat: 38g | Polyunsaturated Fat: 32g | Monounsaturated Fat: 77g | Cholesterol: 120mg | Sodium: 2211mg | Potassium: 870mg | Fiber: 4g | Sugar: 4g | Vitamin A: 6073IU | Vitamin C: 22mg | Calcium: 1919mg | Iron: 9mg