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Pesto without Pine Nuts

recipe at a glance
Rating: 5/5
1 review

ready in: under 30 minutes
serves/makes:   1 cup

recipe id: 19509
cook method: stovetop

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1 large bunch basil
4 cups ice cubes
3 cloves garlic
1 cup Italian extra virgin olive oil
3 ounces Parmigiano-Reggiano, grated
salt and freshly ground black pepper


Pluck leaves from basil. Discard stems. Place ice cubes in large bowl, add 2 quarts cold water, and place large strainer in bowl so strainer fills with ice water.

Bring 3 quarts water to boil in saucepan. Drop in garlic, cook 30 seconds. Remove with slotted spoon. Add basil leaves, cook 15 seconds, then remove with skimmer, and place in ice water. Cool about a minute. Drain well. Squeeze out excess water.

Place basil and garlic in food processor, and process until chopped. Transfer to blender and process at high speed, adding olive oil in thin stream while machine is running. Add cheese, and process until blended. Season to taste with salt and pepper, and process briefly.

added by Kenneth Scott kens


156 calories, 15 grams fat, 3 grams carbohydrates, 3 grams protein per tablespoon. This recipe is low in sodium. This recipe is low in carbs.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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REVIEW: 5 star recipe rating
I've always shyed away from making pesto because my husband is allergic to pine nuts. This recipe is brilliant! No pine nuts but tastes like real pesto.

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