Recipe courtesy of Valerie Bertinelli
Recipe courtesy of Valerie Bertinelli
Show:
Valerie's Home Cooking
Episode:
Pizza Party! Everyone's Tossing
Pesto
Getting reviews...
- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: about 1 cup
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 721
- Total Fat
- 72 g
- Saturated Fat
- 14 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 16 g
- Cholesterol
- 25 mg
- Sodium
- 514 mg
- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: about 1 cup
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 721
- Total Fat
- 72 g
- Saturated Fat
- 14 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 16 g
- Cholesterol
- 25 mg
- Sodium
- 514 mg
Ingredients
Directions
Special equipment:
food processor and airtight container- Add the basil, Parmesan, pine nuts and garlic to a food processor. Pulse a few times to break up the garlic and nuts. Add 1/4 cup of the olive oil and pulse a few more times. Scrape down the sides as needed. With the motor running, stream in the remaining 1/4 cup olive oil and the lemon juice until a thick paste forms. Add salt and pepper to taste and pulse a few more times to combine.
- Remove and store in an airtight container for up to 2 days (with a thin layer of olive oil over the top so that it does not turn brown).
