BASIL PESTO

Better Homes & Gardens - Best of Summer Recipes - - Pesto Reimagined -

START TO FIN­ISH 20 min­utes

¹∕3 cup olive oil

1 ¹∕2 cups fi rmly packed fresh basil

leaves

¹∕2 cup pine nuts, toasted (info,

p. 24)

2 to 4 cloves gar­lic, peeled and

halved

¹∕4 tsp. kosher salt

2 oz. Parme­san cheese, grated

( ³∕4 cup)

1. In a food pro­ces­sor com­bine the fi rst five in­gre­di­ents (through salt). Cover and process un­til nearly smooth, stop­ping and scrap­ing sides as nec­es­sary. Stir in cheese. Add enough ad­di­tional olive oil (about 2 Tbsp.) to reach de­sired con­sis­tency. Store tightly cov­ered in re­frig­er­a­tor up to 3 days. Makes about 1 cup.

PER 1 TBSP. 85 cal, 8 g fat (2 g sat. fat), 4 mg chol, 101 mg sodium, 1 g carb, 0 g fi ber, 0 sug­ars, 2 g pro.

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