One of my favorite Italian dishes is cheese tortellini with fresh Pesto sauce. I have Basil in abundance. Best with pasta, but also delicious with crackers or baked potato
Italian Basil Pesto
July 10, 2019
Ingredients
- 3 cups fresh dry Basil leaves
- 3 gloves Garlic peeled and chopped
- ½ cup chopped Walnuts
- ½ cup freshly grated Romano or Parmesan cheese
- ½ cup extra virgin olive oil
- ½ cup chopped Walnuts or Pine nuts
- ¼ tsp salt, or more to taste
- 1/8th tsp fresh ground pepper
Persons
6
Serving Size
1
Prep Time
20 minutes
Total Time
20 minutes
Can be frozen in ice cube trays, remove, then keep frozen in zip lock freezer bag up to 4 month. Remove from freezer individually and use as sauce for pasta or baked potato.
Instructions
- Pulse walnuts, then add the basil in the food processor or Ninja Mixer.
- Pulse several times
- Add the garlic and Romano/Parmesan cheese, pulse several times.
- Scrape down the food processor the sides with a spatula
- Stream in the olive oil (while the food processor is running) in a steady small stream.
- It will help it emulsify and prevent the olive oil from separating.
- Occasionally stop and scrape down with a spatula.
- Stir in the salt and pepper to your taste
Notes
Taste good with crackers (add some cream cheese), pasta, cheese tortellini or baked potato
Calories
553
23%
Fat
53 g
81%
Saturated
8.5 g
42%
Carbs
11 g
3.9%
Protein
12 g
Fiber
2.4 g
9.8%
Sugar
1.3 g
Sodium
264 mg
11%
Trans fat
0.0 g
Cholesterol
12 mg
4.2%
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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