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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Into the bowl of the food processor, add the garlic, basil, pine nuts OR butter, salt, and pepper. | 2. Note: As I do not have a food processor, I use a hand-cranked food mill. The result is that the pesto will taste pretty much the same as when you make it in the food processor, but will be much darker. The remaining instructions assume you have a food processor (or strong arms from all the cranking). | 3. Pulse or grind until the basil and pine nuts are finely chopped. | 4. With the processor running, slowly drizzle in the 1/2 cup of olive oil until the pesto has a thick, yet smooth consistency. Depending on the basil, you may need to add up to 1/4 cup more olive oil. | 5. Transfer the pesto to a bowl and stir in the parmesan cheese. | 6. Serve over pasta, fish, or chicken, use in salad dressings or as a sandwich spread -- the uses are endless. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
garlic clove	2		peeled	-	-	-	-
basil leaf	2	cups	washed	-	-	-	-
pine nut	1/4	cup	toasted unsalted grated	227.1375	4.4145	4.6204	23.0749
sea salt				-	-	-	-
pepper			ground	-	-	-	-
extra virgin olive oil	1/2	cup		-	-	-	-
parmesan cheese	1/2	cup	grated	148.0	16.0	16.0	2.0

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