Book your group cooking class
Our private group, youth, and team-building cooking classes in Calgary are the perfect way to cook, laugh, and learn together. Led by Red Seal Chefs, our cooking classes welcome all ages and skill levels.
BASIL PESTO
It’s easy to find store-bought basil pesto, but it’s also a snap to make it fresh at home. Add a few spoonsful to hot pasta, spread it on a pizza, swirl it into bread or scone dough, use it as a salad dressing or serve it as a condiment with grilled or roast meat. You’ll find that the pesto possibilities are endless.
Yield: Makes 1 cup
July 02, 2019
BASIL PESTO
Ingredients
- 1 cup fresh basil leaves, tightly packed
- 1/2 cup fresh parsley leaves, tightly packed
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup pine nuts, walnuts or almonds
- 3 cloves garlic, chopped
- 1/4 tsp salt
- 1/2 cup extra-virgin olive oil
Directions
- Place all ingredients except oil in a food processor; process until mixture is paste-like in consistency.
- With machine running, gradually add oil through feed tube in a thin steady stream, processing until mixture is the consistency of thick cream.
- Cover and refrigerate for up to 2 days. May be frozen for up to 1 month.
Nutritional analysis per 2 tbsp:
185 calories, 18.6 g fat, 3.8 g protein, 1.7 g carbohydrate, 0.5 g fibre, 190 mg sodium