- Level: Easy
- Total: 25 min (includes cooling time)
- Active: 20 min
- Yield: 15 tablespoons
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 15 servings
- Calories
- 70
- Total Fat
- 7 g
- Saturated Fat
- 1 g
- Carbohydrates
- 2 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 1 g
- Cholesterol
- 1 mg
- Sodium
- 27 mg
Ree grows lots of basil in her garden, and it is her favorite herb. When there is a glut, she likes to make her own pesto, which she uses in so many dishes. As oregano also grows in the garden, she’s thrown some of that in, too.
- Level: Easy
- Total: 25 min (includes cooling time)
- Active: 20 min
- Yield: 15 tablespoons
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 15 servings
- Calories
- 70
- Total Fat
- 7 g
- Saturated Fat
- 1 g
- Carbohydrates
- 2 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 1 g
- Cholesterol
- 1 mg
- Sodium
- 27 mg
Ingredients
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Directions
- In a dry skillet over medium heat, toast the pine nuts, shaking the skillet until they just start to become golden, 3 to 4 minutes. Transfer to a plate to cool slightly.
- Meanwhile, to a food processor, add the basil, oregano, pecorino, garlic, lemon zest, lemon juice, salt and pepper. Add the pine nuts and process. With the machine running, slowly drizzle in the olive oil until everything is combined.
Cook’s Note
If you don't need all the pesto at once, transfer it, a tablespoon at a time, to the wells of an ice cube tray for individual portions. Place in the freezer until the pesto is frozen, about 3 hours. Remove the pesto cubes from the ice cube tray and store them in the freezer in a resealable plastic bag until needed.
