Wednesday, August 8, 2012

Time-Out: Traditional Basil Pesto

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This is the perfect sauce for summer!  Honestly.  I know we’ve been on a pesto kick lately – once we invested in the pine nuts, all I have wanted to do is play around with pesto!  It’s so easy, and it comes together so quickly.  It also stores really well, which makes it great for a quick weeknight meal.

I added a little bit of lemon in here to brighten up the flavors, which (we thought) was a welcome surprise to the dish.  And, this can pretty much go on anything.  Personally, I love it on chicken; John loves it on pasta.  On Friday, we’re going to serve it to you on a pizza! 

The only downside to this pesto is the amount of oil.  I usually measure it out prior to pouring and whatever the consistency is, is the consistency.  Full flavor extra virgin olive oil is a splurge but as Chef Lance says, if you’re not going to cook it, you’re going to taste it.  So I add a little less but enjoy it a little more!  Substitute canola oil if you want it to be the perfect consistency, without as many calories.
Traditional Basil Pesto
Serves:  4 (1/2 cup total)
1/4 cup basil
1 tablespoon pine nuts
2 cloves garlic
1 1/2 tablespoons grated parmesan cheese
1 tablespoon olive oil

In a blender, combine basil, pine nuts, and garlic.  Add cheese.  Blend while slowly adding olive oil through the top of the blender.  Store in an airtight container for a week, freezer for a month, or serve immediately.

Nutrition Facts, based on 4 servings, from MyFitnessPal.com:
Calories:  60
Fat:  4g
Carbohydrates:  1g
Sodium:  39mg
Protein:  2g

Until the next time my oven is on...

7 comments:

  1. Yum! I haven't made homemade pesto in years. You have inspired me to get the food processor out and make a batch. I love it with grilled swordfish. Wow, I'm getting hungry and it is only 8 am.

    ReplyDelete
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