Better Homes & Gardens - Best of Summer Recipes

BASIL PESTO

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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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