Creamy Pesto Sauce Recipe

• portions: 16 servings
• temps actif: 25 minutes
• temps total: 25 minutes

Ingrédients

4 cups fresh basil leaves (no thick stems or buds (you'll need about 4 ounces of basil on the stems to get this about of leaves)

3/4 cup pine nuts

3/4 cup extra-virgin olive oil

1 clove garlic (roughly chopped)

1 pinch kosher salt (plus more for pasta water)

1 cup freshly grated Parmigiano-Reggiano cheese (about 3 ounces)

1/2 cup freshly grated Pecorino Romano cheese (about 1 1/2 ounces)

Instructions

Make The Creamy Pesto Sauce:

Place basil in cold water and set aside to soak briefly, at least 5 minutes. Meanwhile, combine nuts, oil, garlic and salt in food processor or blender (the Vitamix is awesome for this) and process until mixture is very smooth and creamy (it should look like a loose peanut or almond butter).

Drain soaked basil, shake off water but don’t pat dry (you want some of that water). Tear and place in food processor and process until just evenly combined and mixture is light green, about 5 pulses. Add cheese and just pulse until just combined, about 5 pulses more.

If mixture is too thick, add a few spoonfuls of cold water and pulse again. Remove from carafe and taste. Add more salt, as desired, then go ahead and use the pesto.Makes 2 cups pesto (enough for 2 to 3 pounds of pasta)

Nutrition

• Calories: 170 kcal
• Lipides Totaux: 17 g
• Lipides Saturés: 3 g
• Lipides Insaturés: 12 g
• Cholestérol: 8 mg
• Sodium: 141 mg
• Glucides Totaux: 1 g
• Fibres Diététiques: 0.3 g
• Sucres Totaux: 0.3 g
• Protéines: 4 g