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Classic Basil Pesto Sauce

 
This recipe belongs to the top 10% of the healthiest recipes.healthy
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe is suitable for a primal diet.primal
 
One serving costs about $9.2 One serving costs about $9.2 One serving costs about $9.2

$9.20 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

1 gluten-free,healthy,primal,gluten free,primal sauce
spoonacular Score:88%

Spoonacular Score: 88%

 

Classic Basil Pesto Sauce might be just the condiment you are searching for. Watching your figure? This gluten free and primal recipe has 1453 calories, 30g of protein, and 147g of fat per serving. For $9.2 per serving, this recipe covers 39% of your daily requirements of vitamins and minerals. 1 person has made this recipe and would make it again. If you have parmesan cheese, garlic cloves, pine nuts, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 88%. This score is awesome. Try Classic Basil Pesto, Classic Basil Pesto, and Classic Basil Pesto for similar recipes.

Ingredients

Servings:
5 cups
5 cups fresh basil leaves
fresh basil leaves
2 large
2 large garlic cloves
garlic cloves
0.5 cups
0.5 cups olive oil
olive oil
0.5 cups
0.5 cups parmesan cheese
parmesan cheese
0.25 cups
0.25 cups pine nuts
pine nuts
2 Tbsps
2 Tbsps romano cheese
romano cheese
0
0  salt and pepper
salt and pepper
5 cups fresh basil leaves
5 cups
fresh basil leaves
2 large garlic cloves
2 large
garlic cloves
0.5 cups olive oil
0.5 cups
olive oil
0.5 cups parmesan cheese
0.5 cups
parmesan cheese
0.25 cups pine nuts
0.25 cups
pine nuts
2 Tbsps romano cheese
2 Tbsps
romano cheese
0  salt and pepper
0
salt and pepper

Equipment

food processor
food processor
blender
blender
food processor
food processor
blender
blender


Instructions

  1. Combine basil, garlic, cheeses, and nuts in food processor or blender. Process to mix. With the machine running, slowly add the olive oil. Season with salt and freshly ground pepper. Process to desired consistency. Let stand 5 minutes. Thin pesto with a few tablespoons cream or hot pasta cooking water before tossing with hot pasta (fettuccine or linguine).

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $9.20
Ingredient
5 cups fresh basil leaves
2 larges garlic cloves
½ cups olive oil
½ cups parmesan cheese
¼ cups pine nuts
2 tablespoons romano cheese
Price
$4.71
$0.13
$1.29
$1.05
$1.81
$0.20
$9.20

Tips

Health Tips

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • The great thing about parmesan cheese is that a little goes a long way, especially if you're buying the real deal.

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

  • Pine nuts are pretty expensive. If you're on a budget, you might try substituting other nuts or seeds, such as walnuts or sunflower seeds.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • If parmesan plays a big role in the flavor of your dish (or if you're a serious foodie or serious about avoiding additivies) it might be worth your time to track down "true" parmesan, Parmigiano Reggiano.

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • get more cooking tips

Green Tips

  • Parmesan cheese is traditionally made using rennet, an animal-derived enzyme. For this reason, true parmesan cheese is not suitable for vegetarians. You might be able to find a vegetarian hard cheese to substitute.

Disclaimer

Nutritional Information

Quickview
1453 Calories
29g Protein
147g Total Fat
11g Carbs
76% Health Score
Limit These
Calories
1453
73%

Fat
147g
227%

  Saturated Fat
26g
166%

Carbohydrates
11g
4%

  Sugar
2g
2%

Cholesterol
44mg
15%

Sodium
929mg
40%

Get Enough Of These
Protein
29g
60%

Vitamin K
582µg
554%

Manganese
4mg
223%

Vitamin A
6772IU
135%

Vitamin E
19mg
132%

Calcium
928mg
93%

Phosphorus
693mg
69%

Copper
0.95mg
47%

Magnesium
189mg
47%

Iron
6mg
38%

Zinc
4mg
32%

Vitamin C
23mg
29%

Folate
97µg
24%

Vitamin B2
0.38mg
22%

Selenium
14µg
20%

Potassium
635mg
18%

Vitamin B6
0.35mg
17%

Vitamin B3
2mg
14%

Vitamin B1
0.2mg
13%

Fiber
3g
13%

Vitamin B12
0.71µg
12%

Vitamin B5
0.66mg
7%

Vitamin D
0.3µg
2%

covered percent of daily need

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