Pierre Franey's Pesto
Updated March 5, 2024
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2cups fresh basil
- ½cup olive oil
- 3tablespoons pine nuts
- 3medium-sized garlic cloves, peeled
- Salt and freshly ground pepper to taste
- ½cup grated Parmesan
Nutritional analysis per serving (8 servings)
180 calories; 18 grams fat; 3 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 4 grams protein; 110 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Remove all tough stems from the basil. Place the basil in the container of a food processor or blender. Add the oil, pine nuts, garlic, salt and pepper. Blend to a fine texture. Add the Parmesan and blend quickly. If you make it in advance, serve at room temperature.
Private Notes
Comments
I have used variously walnuts, cashews and sunflower seeds in place of the pine nuts. Super easy and delicious.
I have used variously walnuts, cashews and sunflower seeds in place of the pine nuts. Super easy and delicious.
Advertisement