Ingredients
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2 cloves garlic, or more to taste
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2 tablespoons pine nuts
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1 bunch fresh basil leaves
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½ cup grated Parmigiano-Reggiano cheese
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1 ½ tablespoons grated pecorino Romano cheese
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½ cup extra-virgin olive oil
Directions
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Crush garlic using a mortar and pestle. Add pine nuts; crush with the garlic. Add basil leaves gradually, making circular movements with the pestle, until a smooth paste forms.
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Mix Parmigiano-Reggiano cheese and pecorino Romano cheese using a wooden spoon. Stir in olive oil until pesto is blended.
Recipe Tip
If you don't have a mortar and pestle, you can use a food processor or blender. Chill the blade and container in the fridge for 1 hour, then process basil, pine nuts, and garlic in 3 batches, pulsing to avoid heating the mixture. Follow with cheese and oil as above.
Nutrition Facts (per serving)
225 | Calories |
23g | Fat |
1g | Carbs |
4g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 225 | |
% Daily Value * | |
Total Fat 23g | 29% |
Saturated Fat 4g | 22% |
Cholesterol 8mg | 3% |
Sodium 125mg | 5% |
Total Carbohydrate 1g | 1% |
Dietary Fiber 0g | 1% |
Total Sugars 0g | |
Protein 4g | 9% |
Vitamin C 3mg | 3% |
Calcium 121mg | 9% |
Iron 1mg | 4% |
Potassium 72mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.