Classic Pesto Sauce

Classic Pesto Sauce
Yield: 1 cup sauce Prep 20 mins Cook 10 mins


  • 2 cups packed basil leaves, rinsed
  • 2 large cloves garlic, peeled
  • 3 tablespoons pine nuts
  • 1/2 cup extra virgin olive oil
  • 1/2 cup grated Parmesan cheese
  • 3/4 teaspoon salt

Make It

1. Process basil, garlic and pine nuts in work bowl of a food processor until finely chopped. With processor running, slowly add oil through top of processor. Process for 1 minute until smooth.

2. Remove to non-reactive storage container and stir in Parmesan cheese and salt. Cover and refrigerate until ready to use.

Ligurian-Style Linguine:

3. Prepare Classic Pesto Sauce. Boil 1 pound linguine until firm but tender, following package directions, adding in 3/4 pound green beans, cut into 1-inch pieces, during last 6 minutes of cooking. Drain, reserving 1 cup of cooking water. Place pasta back into pot. While pasta is cooking, simmer 1-1/4 pounds potatoes, peeled and cut in 1/2-inch cubes, in lightly salted water for 10 minutes or until tender. Drain. Gently stir potatoes into pasta and green beans. Add 3/4 cup Pesto and reserved cooking water. Gently stir to coat. Sprinkle 6 tablespoons grated Parmesan over the top. Garnish with basil. Pass extra Pesto, if desired. Makes 6 servings. Nutrient Value Per Serving: 629 calories, 26 g fat (6 g saturated), 20 g protein, 80 g carbohydrate, 5 g fiber, 578 mg sodium, 11 mg cholesterol.

Basil-Topped Swordfish:

4. Prepare Classic Pesto Sauce. Spoon 1 tablespoon Pesto over each of 6 swordfish steaks, 1 inch thick, 6 ounces each. Bake in 450 degrees F oven for 12 to 15 minutes until fish is cooked through. Meanwhile, cook 1 pound each green and yellow wax beans, trimmed, in boiling salted water for 7 minutes until crisp-tender. Drain and mix with 4 tablespoons of pesto. Toss with 6 tablespoons Parmesan cheese. Serve with fish. Makes 6 servings. Nutrient Value Per Serving: 567 calories, 34 g fat (8 g saturated), 54 g protein, 13 g carbohydrate, 3 g fiber, 768 mg sodium, 97 mg cholesterol.

Nutrition Facts

Amount Per Serving: cal. (kcal): 85, Fat, total (g): 9, chol. (mg): 2, sat. fat (g): 2, carb. (g): 1, fiber (g): , pro. (g): 2, sodium (mg): 168, Percent Daily Values are based on a 2,000 calorie diet.