Pine Nut Basil Pesto

This recipe requires elbow grease, but well worth it from the aroma and freshness – feels like I'm in Italy!

Active Time: 30 minutes

Ingredients

1/4 cup pine nuts
2 cups fresh basil
2 garlic cloves
Seasoned salt
1/3 cup Parmigiano-Reggiano
1/4 cup Pecorino Romano
1/3 extra virgin olive oil, plus 1 teaspoon truffle olive oil

Directions

      1. In a large molcajete, pound and grind pine nuts until it forms into a fine paste. Add garlic; continue to pound until smooth. Add basil, continue to pound until well combined and a green paste forms. Season with salt, as desired. Stir in both cheeses and oil. Serve.

Makes 4 servings.

Variation

aDD ANGEL HAIR PASTA. COOK PASTA ACCORDING TO PACKAGE DIRECTIONS. STIR IN OLIVE OIL, AS DESIRED. 

NUTRITION INFORMATION

Nutrition information per serving (1/4 of recipe): 287 CALORIES; 9G PROTEIN; 1.9G CARBOHYDRATE; 29G TOTAL FAT; 378MG SODIUM; 16MG CHOLESTEROL; 1MG IRON.

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COPYRIGHT 2020

Twinning Around the House

Stay Connected

Legalese

ALL RIGHTS RESERVED

COPYRIGHT 2020