Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Blender Pesto
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- #19475
Homemade pesto can be your secret weapon for fresh-tasting Italian cooking. Make some extra to freeze so you can have pesto, pronto, whenever you need it.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
4 reviews
ingredients
2 cups packed fresh basil leaves
1/2 cup olive oil
2 tablespoons pine nuts
2 cloves garlic, peeled and crushed
1 teaspoon salt
3 tablespoons butter, at room temperature
1/2 cup freshly grated Parmesan cheese
2 tablespoons freshly grated Romano pecorino cheese
directions
Combine the basil, olive oil, pine nuts, garlic, and salt in a blender. Process on high speed, stopping to scrape down the sides as needed. Add the butter. Blend until smooth.
Transfer the pesto to a bowl. Stir in the Parmesan and Romano cheeses by hand.
Use immediately or store in an airtight container in the refrigerator for up to 2 days.
nutrition data
271 calories, 28 grams fat, 2 grams carbohydrates, 5 grams protein per serving. This recipe is low in carbs.
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reviews & comments
December 29, 2021
I didn't find this too salty at all. Maybe the kind of cheese matters. I used freshly grated as stated. Turned out well. I grow fresh basil year around in my hydroponic kitchen garden so I get wonderfully fresh basil even in the winter.
October 2, 2016
The pesto was way too salty. I will definitely make again but will reduce from 1 tsp salt to 1/4 tsp salt and possibly use unsalted butter. If you can get past the saltiness, the flavour and texture were excellent.
July 1, 2013
LOVE this pesto! Used it as a sauce on a vegetarian pizza. Delicious! Better than any pesto I've ever bought.
June 21, 2011
Made the pesto, it was great fresh basil from my garden, the pine nuts, I used Little more olive oil than recipe called for. I put it over Angel Hair pasta .the family really enjoyed it, I will use recipe again it's a keeper!