This content originally appeared on ForGoodMeasure. Republished with permission.
Having originated in Genoa, Italy around the 16th century, Pesto comes from the Genoese word Pestâ, meaning to pound or crush. The name refers to the traditional blend by mortar and pestle of crushed garlic, basil, coarse salt, European pine nuts, Parmigiano Reggiano and olive oil.
This recipe is classic in terms of ingredients, but with the convenience of modern gadgetry. Perfect alongside market-fresh crudités, topping your favorite roasted vegetable, or as a snappy smear on your favorite sandwich or burger. Store refrigerated with a layer of olive oil on the surface until ready to serve.
This sauce is perfect alongside market-fresh crudités, topping your favorite roasted vegetable, or as a snappy smear on your favorite sandwich or burger.
- 4 cups basil rough chopped
- 1/3 cup pine nuts
- 2 teaspoons garlic minced
- 1/2 cup olive oil
- 1/2 cup Parmigiano Reggiano grated
- 2 teaspoons lemon zest
- 1 teaspoon salt
- 1/8 teaspoon black pepper
Using a processor, chop basil, pine nuts and garlic, until chunky. Stop frequently to scrape sides.
Add olive oil, blending until a paste forms.
Add cheese, zest, salt & pepper, blending until thick & creamy.
Store refrigerated with a surface layer of olive oil, until ready to serve.
Naturally low-carb and gluten-free
Amount Per Serving
Calories 93 Calories from Fat 90
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Please note that the nutritional information may vary depending on the specific brands of products used. We encourage everyone to check specific product labels in calculating the exact nutritional information.
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