RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1016
| View Recipe |
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| Recipe Name: |
Basil Pesto |
| Source: |
Robert Davis Frank |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2011-08-08
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| Course: |
Sauce |
Used in Baskets: |
No |
| Base: |
Other |
Kosher: |
No |
| Ethnicity: |
Italian |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
8 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
8 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.12
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
Yields enough to sauce 2 pounds of pasta. You can use walnuts instead or ½ cup of each. Also, you can toast the nuts for a nuttier flavor.
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Ingredients:
2 Cups basil, fresh firmly packed
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Directions:
Process the basil, garlic, and nuts in a food processor fitted with a steel blade until finely chopped.
With the machine still running, pour in the oil in a thin steady stream. Add the cheeses, and the pepper. Process briefly to combine.
Remove to a bowl and cover until ready to use. |
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| Nutrition per Serving: |
| Calories: |
198 |
Total Carbs: |
2.0 |
Net Carbs: |
1.0 |
| Cholesterol: |
0.0 |
Fat: |
20.0 |
Protein: |
1.65 |
| Fiber: |
0.95 |
Sodium: |
0.76 |
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