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2/3 cup parmesan cheese ; coarsely grated
3 cups basil ; fresh
1/2 cup pine nuts
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup olive oil
3 cloves garlic
Submitted by lion90
A variant of the green pesto sauce. Use on pasta, bread, chicken, or whatever
Cal: 112 Fat: 11g Carbs: 2g Protein: 3g Fiber: 1g
Original recipe serves 16
½ 2x 3x Reset
Ingredients (serves 16)
Directions
Finely chop garlic in a food processor. Drop in the pine nuts, oil, pepper, salt, and basil. Process until finely chopped. Add oil, and blend until well incorporated. To store, cover with plastic wrap and chill in the refrigerator. It should keep for up to 1 week.
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