Pesto is a mouthful of bright summer — basil made more so. You can buy it in a jar or in the refrigerator section of your grocery store, but there is nothing better than traditional pesto it yourself. Fresh basil can be found in abundance at farmers’ markets in the summer. 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. Combine basil leaves, pine nuts or walnuts and garlic in a food processor and process until very finely minced. With the machine running slowly dribble in the oil and process until the mixture is smooth. Add the cheese and process very briefly, just long enough to combine. Be the first to leave one. Get recipes, tips and offers in your inbox. Opt out or contact us anytime.
About UsNYT Cooking is a subscription service of The New York Times. 00743 11 40 C 11 55. 007431 69 40 69 C 47. Skip the nuts, not the flavor. This nut free pesto sauce is packed with flavor and full of garden fresh goodness. It’s perfect on pasta, pizza, poultry and veggies.
