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Recipe courtesy of Matteo Mistura

Pesto with Basil and Parsley

  • Yield: 4 cups
  • Nutritional Analysis
    Per Serving
    Serving Size
    1 of 32 servings
    Calories
    43
    Total Fat
    4
    Saturated Fat
    1
    Carbohydrates
    0
    Dietary Fiber
    0
    Sugar
    0
    Protein
    1
    Cholesterol
    1
    Sodium
    20
  • Total: 15 min
  • Prep: 15 min
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Ingredients

2 cups fresh basil leaves

1/2 cup fresh parsley leaves

1/4 cup grated Parmigiano-Reggiano

1/2 cup olive oil

4 garlic cloves

1/4 cup pine nuts

Salt

Directions

  1. Using a pestle and mortar, combine the basil and the parsley and crush until a paste starts to form. Add the rest of the ingredients and continue to crush until a creamy paste has formed.
  2. Serve with pasta or bread.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Mateo Mistura, Four Seasons, Italy

Show: Follow That Food
Episode: Follow That Pesto

Categories:

European Recipes Italian Pasta Recipes Pesto Recipes Parmesan Cheese Recipes Nut Recipes Gluten Free Low-Carb Low Sodium

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3 Reviews
Add Your Review

Karen K.

Good recipe to guide you when using the ingredients in your own home.  Used freshly harvested basil and parsley from my back yard with garlic, oo and instead of pine nuts, went the way of green freshly toasted pumpkin seed.  Was pretty tasty, needed some savory so threw in a small amount of anchovies, they worked well, and are non-dairy.<div><br /></div><div>I used my juicer, nice size cuts, it did seperate the juice from the ruffage, but easy to stir back in and enjoy!  Even saved some to add to my cucumber drink!<br /><div><br /></div><div><br /></div></div>

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