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
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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