Pesto alla campagna
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | teaspoons | Pine nuts |
| 2 | Garlic cloves | |
| 2 | bunches | Fresh basil |
| 1 | cup | Extra-virgin olive oil |
| 4 | tablespoons | Grated parmesan cheese |
| Salt; to taste | ||
| Freshly-ground pepper; to taste | ||
Directions
In a food processor, chop the pine nuts and garlic. Add basil, and chop until very fine. Add olive oil, parmesan, salt and pepper. Serve as a dip or as a topping for pasta and salad. Makes 2 cups.
Cuisine: "Italian" Source: "Martha Stewart Living Magazine, Mar 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Yield: "2 cups"
Per serving: 2077 Calories (kcal); 228g Total Fat; (96% calories from fat); 12g Protein; 5g Carbohydrate; 16mg Cholesterol; 374mg Sodium Food Exchanges: 0 Grain(Starch); 1½ Lean Meat; ½ Vegetable; 0 Fruit; 44 ½ Fat; 0 Other Carbohydrates Recipe by: Martha Stewart
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