CHEF JEFF — ONE BYTE AT A TIME: Basil PestoPesto freezes nicely and is a nice addition to a marinara sauce, or any pasta dish, for that matter.
By: Herald Staff Reports,
With some nice basil in my garden ready for the picking, it’s almost time to put up some pesto for the winter. It freezes nicely and is a nice addition to a marinara sauce, or any pasta dish, for that matter.
2 cups tightly packed basil leaves (or use a mix of basil and parsley)
2 garlic cloves, peeled
¼ cup toasted walnuts or pine nuts
½ cup grated Parmesan cheese
6 to 8 tablespoons olive oil
Salt to taste
Freshly ground black pepper
In a food processor, place the basil, garlic, walnuts (or pine nuts) and cheese. Process until the ingredients are chopped. With the machine running, add the olive oil in a steady stream until the mixture is smooth. Add salt and pepper to taste. All the ingredients in this pesto can be adjusted to taste.
Yield: 1 cup.
Approximate nutritional analysis per 2-tablespoon serving: 91 calories (93 percent from fat), 9 grams fat (1 gram saturated), 1 gram carbohydrates, 1 gram protein, 63 milligrams sodium, 1 milligram cholesterol, no fiber.
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