Garden Pesto

Name: Garden Pesto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 591 milliliters firmly packed fresh basil leaves; 118 milliliters chopped fresh parsley; 2 garlic cloves, chopped; 158 milliliters olive oil, divided; 177 milliliters shredded Parmesan cheese; 59 milliliters chopped pecans; 59 milliliters pine nuts

You can never have too many condiment recipes, so give Garden Pesto a try. Watching your figure? This gluten free and primal recipe has 333 calories, 6g of protein, and 34g of fat per serving. This recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 6. A mixture of parmesan cheese, pine nuts, olive oil, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Bake pecans and pine nuts in a shallow pan at 350 for 12 to 15 minutes or until toasted, stirring once.

Ingredients you will need

Pine Nuts

Pecans

Equipment you will use

Oven

Frying Pan

Let cool 5 minutes.

Process basil, parsley, garlic, and 1/3 cup olive oil in a food processor until coarse paste forms.

Ingredients you will need

Olive Oil

Parsley

Garlic

Basil

Equipment you will use

Food Processor

Add nuts and cheese, and process until blended, stopping to scrape down sides. With processor running, pour remaining 1/3 cup oil through food chute in a slow, steady stream; process until smooth. Cover and chill up to 5 days or freeze up to 1 month, if desired.

Ingredients you will need

Cheese