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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To do the pasta in the food processor;. | 2. Wash the basil well, dry lightly on paper, it does not need to dry completely. Detach the leaves from the stems, discard stems. | 3. Toast the pine nuts in a small skillet over low or medium-low heat, they may take six minutes, do not ignore them in any way, lest they burn. | 4. Peel and chop each garlic clove into several pieces, you can grate it, if preferred, it doesn't matter. | 5. Put the basil leaves, pine nut, and garlic into the bowl of a processor, adding some salt and pepper. | 6. Pulse to a rather fine consistency. Stream in the oil through the chute. Emulsify finely. | 7. Put into a bowl, stirring in cheese, butter, and warm water, making homogeneous with a wooden spoon, or a metal whip. | 8. Pesto may be chilled, but bring to room temperature before serving on pasta. | 9. To make pesto in the mortar;. | 10. Place all of the basil leaves into a large mortar, working in batches, if necessary, as if preparing greens for cook. | 11. Grind the basil leaves until they are well-wilted. | 12. Add the pine nuts, garlic cloves, and salt. | 13. Work to the finest, homogenous consistency possible, the pesto, should indeed not, need to be any finer than it is, before adding the oil. | 14. Add the oil, a little at the time, if necessary, then stir in the butter and cheese with a spoon. | 15. Serve at once, or cover and keep, at room temperature for up to a day. | 16. To serve over pasta;. | 17. cook spaghetti in well salted water till al dente. Reserve a small amount of cooking water. Drain pasta. Toss well with pesto, adding liquid if nessecary. Serve each portion with a small amount of grated cheese. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
basil	3	ounces		19.5611	2.2538	2.679	0.5443
pine nut	3	tablespoons		170.3531	3.3109	3.4653	17.3062
garlic clove	2 -3		peeled	-	-	-	-
salt				-	-	-	-
pepper				-	-	-	-
extra virgin olive oil	1/2	cup		-	-	-	-
parmigiano reggiano cheese	1/2	cup	grated	-	-	-	-
butter	4	tablespoons	softened	342.0	15.714	10.686	28.8
water	4	tablespoons		0.0	0.0	0.0	0.0
pasta	1 1/2	1/2		29.3417	4.2524	0.6549	0.9823
parmigiano reggiano cheese			grated	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.