Recipe courtesy of Cesare Casella
Pesto Sauce
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 424
- Total Fat
- 47
- Saturated Fat
- 7
- Carbohydrates
- 1
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 2
- Cholesterol
- 4
- Sodium
- 135
Ingredients
2 cups fresh basil leaves
1/2 cup fresh Italian parsley
1/4 cup fresh chervil
1 to 11/2 cups extra-virgin olive oil
5 tablespoons pine nuts
4-5 cloves garlic, peeled
Salt and freshly ground pepper, to taste
5 anchovies, preserved in salt or olive oil
3 tablespoons freshly grated Parmigiano-Reggiano cheese
3 tablespoons freshly grated Pecorino Romano cheese
Directions
- Put the basil, parsley, chervil, olive oil, pine nuts, garlic cloves, salt and pepper, and the anchovies in a food processor. Blend coarsely, stopping from time to time to scrape down the sides. When the ingredients are well blended, pour them into a bowl and add the grated cheeses. (If combining the pesto with pasta, add a tablespoon of the cooking water to the pesto to thin out.)