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    You are in: Home / Cheese / Basil Pesto Recipe
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    Basil Pesto

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    20 mins

    5 mins

    sugarpea's Note:

    This recipe calls for blanching the basil before adding the usual pesto ingredients. It will keep several days refrigerated and can be frozen. Cook time is cool time.

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    Units: US | Metric


    1. 1
      Put basil inside a colander or sieve and then put the sieve and basil into a large pot of boiling water; blanch for 15 seconds; remove sieve and basil and put into an ice bath; cool; drain.
    2. 2
      Squeeze basil dry with hands; chop roughly and put in blender with remaining ingredients except cheese; blend 30 seconds to color oil; add cheese and pulse to blend.

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    Ratings & Reviews:

    • on August 21, 2007


      Made this today and it's very good! Used 2/3 cup xtra virg olive oil, 3 tbsp pine nuts, and grated some asiago instead of parmesan. It's oil predominant, however, so amount could be modified yet. Didn't use an ice bath but ran under cold water, nor did I do any chopping but placed leaves into blender as they were. The blender knew what it had to do! 5 stars for flavour, ease of prep, clarity of recipe,(even though I didn't follow meticulously!) Thanks, sugarpea!

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    Nutritional Facts for Basil Pesto

    Serving Size: 1 (115 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 574.1
    Calories from Fat 546
    Total Fat 60.7 g
    Saturated Fat 9.8 g
    Cholesterol 11.0 mg
    Sodium 194.3 mg
    Total Carbohydrate 3.5 g
    Dietary Fiber 1.8 g
    Sugars 0.4 g
    Protein 6.5 g

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