| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
August 1995 |
1 |
servings |
INGREDIENTS
| 2 |
c |
Packed fresh basil leaves; washed well and |
|
|
; spun dry |
| 2/3 |
c |
Olive oil |
| 1/2 |
c |
Pecans; toasted golden |
|
|
; brown and cooled |
| 1/3 |
c |
Freshly grated Parmesan |
| 2 |
lg |
Garlic cloves; chopped and mashed |
|
|
; to a paste with 1/2 |
|
|
; teaspoon salt |
INSTRUCTIONS
In a food processor blend together all ingredients with salt and
pepper to taste until smooth.(Pesto keeps, surface covered with
plastic wrap, chilled, 1 week.)
Makes about 1 1/4 cups.
Gourmet August 1995
Converted by MC_Buster.
Per serving: 1642 Calories (kcal); 181g Total Fat; (96% calories from
fat); 5g Protein; 12g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food
Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit;
36 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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