Fresh Pesto Recipe

Ingredients
2 tbsp olive oil
1 cup fresh basil
3 tsp parmesan cheese
1 clove garlic

Directions1. hull garlic and place it and the parmesan in food processor.
2. pulse until finely chopped.
3. separate basil from stem and place in processor. (if it gets too full pulse a few times to lessen the volume, but don't fully chop until all the basil has been added.)
4.process until all ingredients are finely chopped and mixed.
5. While pulsing add olive oil (or if you don't have a machine with holes in the top, add one tbsp at a time and pulse a few times in between additions.)

Nutrition Facts

Serving Size 9.7g

Amount Per Serving

Calories  34 Calories from Fat  31

% Daily Value*

Total Fat  3.5g 5%

Saturated Fat  0.5g 3%

Trans Fat  0.0g

Cholesterol  1mg 0%

Sodium  10mg 0%

Total Carbohydrates  0.3g 0%

Dietary Fiber  0.2g 1%

Protein  0.3g

Vitamin A 6% • Vitamin C 2% Calcium 2% • Iron 1%

* Based on a 2000 calorie diet Nutritional details are an estimate and should only be used as a guide for approximation.

Read more: http://caloriecount.about.com/fresh-pesto-recipe-r809#ixzz20A1dpOlo

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Pesto
Adapted from The Garden of Eden

Note: Darcy (from the Garden of Eden) made a basil pesto, so if you would like to follow her instructions, find the recipe here.

3 cups herbs* such as basil, cilantro, parlsey, chives, etc., rinsed
1/4 cup nuts such as almonds, walnuts or pine nuts**
2 cloves garlic
1 tsp. freshly-squeezed lemon juice (I juiced half a lemon)
3/4 tsp. kosher salt
1 tsp. freshly-ground pepper
1/2 cup olive oil
1/2 cup grated dry salty cheese such as Pecorino or Grana Padano or Parmigiano Reggiano

* I probably added double the amount of herbs? I didn’t measure. My goal was to clean out the refrigerator. Also, I always add stems and everything — no need to pluck leaves for pesto.

** Darcy used toasted pine nuts.

1. Combine all ingredients in a food processor and purée until nicely blended. Taste and adjust seasoning as necessary.

Note: Darcy first processed the basil, nuts, garlic, lemon juice, salt and pepper until almost smooth, then slowly streamed in the olive oil with the food processor on. Finally, she stirred in the parmesan cheese.

Final note from Darcy: To prevent discoloration when storing pesto, it is best to put a thin layer of olive oil over the pesto and then cover it.