Basic Pesto

Recipesfull introduces to you: Pasta Sauce Recipes. (Basic Pesto). I grow basil in the summer and make pesto out of it to enjoy in appetizers, on pasta, etc! This basic pesto can be frozen and used in recipes year-round: just spoon it into an empty plastic ice cube tray, put the tray in a big freezer bag, and store in the freezer. Any time you need pesto, just pop out one of these pesto 'cubes' and let it thaw!

Brief

Prep 15 mins

Total: 15 mins

Servings: 10

Yield: 10 servings

Basic Pesto

Ingredients

4 cups fresh basil leaves

washed and dried

8 tablespoons olive oil

divided

2 garlic cloves

½ cup freshly grated Parmesan cheese

or to taste

⅓ cup pine nuts

or to taste

salt and ground black pepper to taste

Gorgonzola Pasta Sauce

Side Dish

Directions

Step 1

Combine basil leaves 3 tablespoons olive oil and garlic in the bowl of a food processor; pulse until basil is chopped. Add Parmesan cheese pine nuts salt and pepper; pulse to combine. Pour in remaining olive oil slowly with the processor running until pesto has reached the desired consistency.

Nutritional Information

Basic Pesto

Servings Per Recipe:10

Calories: 143.1

% Daily Value *

Protein: 3.2g 6%

Carbohydrates: 1.5g 1%

Dietary Fiber: 0.5g 2%

Sugars: 0.2g

Fat: 14.4g 22%

Saturated Fat: 2.5g 13%

Cholesterol: 3.5mg 1%

Vitamin A Iu: 906.2IU 18%

Niacin Equivalents: 1mg 8%

Vitamin C: 3.3mg 6%

Folate: 14.4mcg 4%

Calcium: 76.5mg 8%

Iron: 1.1mg 6%

Magnesium: 23mg 8%

Potassium: 84.3mg 2%

Sodium: 77.8mg 3%

Calories From Fat: 129.2

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.