Rating: 4.5 stars 4.5
176 Ratings
  • 5 star values: 118
  • 4 star values: 46
  • 3 star values: 10
  • 2 star values: 1
  • 1 star values: 1

I like to serve the pesto over butter gnocchi with an extra sprinkle of Parmesan cheese. Gnocchi are light little Italian potato dumplings, which are available in Italian grocery stores and cook up in mere minutes. The pesto is also delicious tossed with penne or other types of pasta. --Sue A. Jurack

Recipe Summary

prep:
15 mins
total:
15 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a food processor or blender, combine all the ingredients; cover and process until blended. Cover and freeze for up to 3 months.

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Tips

Editor's Note: When freezing the pesto, I leave about 3/4 inch in the top of the container, then cover the top with a thin layer of olive oil, so the pesto doesn't brown during freezing.

Nutrition Facts

215 calories; protein 3.9g; carbohydrates 1.4g; fat 22.1g; cholesterol 5.9mg; sodium 346.2mg. Full Nutrition
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