15-Year-Old Pesto Sauce

4.5
(52)

I first tried pesto in a restaurant about 15 years ago and asked the chef what was in it. I love keeping my own jar of this on hand as it yields enough for a pound of pasta and is wonderful drizzled over tomatoes, boiled potatoes, or Italian bread.

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Prep Time:
10 mins
Total Time:
10 mins
Servings:
12
Yield:
1 1/2 cups

Ingredients

  • 2 cups fresh basil leaves

  • 1 cup olive oil

  • 1 cup grated Parmesan cheese

  • ½ cup pine nuts

  • 2 cloves garlic, crushed

  • 1 teaspoon salt

  • 1 dash nutmeg

Directions

  1. Blend the basil, olive oil, Parmesan cheese, pine nuts, garlic, salt, and nutmeg in a blender until smooth. Use immediately or refrigerate until use.

Nutrition Facts (per serving)

223 Calories
23g Fat
2g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 223
% Daily Value *
Total Fat 23g 29%
Saturated Fat 4g 21%
Cholesterol 6mg 2%
Sodium 297mg 13%
Total Carbohydrate 2g 1%
Dietary Fiber 0g 1%
Total Sugars 0g
Protein 4g
Vitamin C 2mg 8%
Calcium 89mg 7%
Iron 1mg 5%
Potassium 66mg 1%

* 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.

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