Sunday, October 16, 2011

Pesto


   Here it is mid-October, and the little basil plant I put in my front garden last spring is huge (no frost yet). I haven’t tended it much—just pinched off flowers to keep the plant growing. Now the season is almost over, so it must be time to make pesto! That basil/garlic combo is irresistible.

Ingredients:
My basil plant!
2 c. basil leaves
1 ¼ c. shredded or grated Parmesan cheese
½ c. chopped walnuts
(or pine nuts)
1 large garlic clove, minced
½ tsp. salt
¼ tsp. black pepper
1/3 c. olive oil

     My recipe is heavy on oil, cheese, and nuts! I like walnuts because they are milder than pine nuts. If you want to increase the proportion of basil, go ahead! Also, if you want to substitute the basil with fresh spinach or even cilantro, that will work and you will get a different flavor.

Directions:
1. Combine all ingredients in bowl.
2. Process in food processor. If you don’t have a food processor, you can use a blender if you pulse it to achieve the correct texture. Don’t blend so much that basil becomes too finely ground.

My mini food processor—I have to do 2 batches

Ways to use pesto
1. On pasta.
2. With potatoes.
3. On toast or bruschetta.
4. As pizza sauce.
5. Anything you dream up!

Pesto pasta!



*Pesto Nutrition facts:

Ingredient
Calories
Sodium (% RDA)
Fiber (g)
Protein (g)
Calcium (% RDA)
2 c. fresh basil
8
0
0
0
8
1 ¼ c. grated Parmesan
600
90
0
60
180
½ c. chopped walnuts
400
0
4
10
4
½ tsp. salt
0
50
0
0
0
2/3 c. olive oil
1280
0
0
0
0
Total (about 1 ¼ cups):
2288 kcal
140 %
4 g
70 g
192 %
2 Tbsp serving:
229 kcal
14 %
0.5 g
7 g
19 %


*Calculated from food packaging and the following website: http://nutritiondata.self.com
 I used “Kraft” brand grated Parmesan cheese, “Diamond” brand walnuts, “Morton” brand salt, and “Members Mark” (Sams Club) brand olive oil.

*Pesto Pasta Nutrition facts:

Ingredient
Calories
Sodium (% RDA)
Fiber (g)
Protein (g)
Calcium (% RDA)
1 recipe pesto
2288
140
4
70
192
¼ tsp. salt
0
25
0
0
0
16 oz. pasta (I used “cellentani” shape)
1600
0
16
56
0
Total (about 11 cups):
3888 kcal
165 %
20 g
126 g
192 %
1 cup serving:
353 kcal
15 %
2 g
11.5 g
17 %


*Calculated from food packaging:
 I used “Barilla” brand cellentani-shape pasta and “Morton” brand salt.

     If you put leftover pesto-pasta in the fridge, it may get slightly dry. It will taste great with added oil.




No comments:

Post a Comment