Pesto Sauce

Uova Benedetto (Poached Eggs on Polenta with Pesto and Crisp Prosciutto)
Photo: Dan Goldberg; Styling: Dan Becker
Yields Makes 1/2 cup

Use this sauce for Uova Benedetto (Poached Eggs on Polenta with Pesto and Crisp Prosciutto). Prep Time: about 10 minutes.

Ingredients

 1 cup lightly packed fresh basil leaves
 1/2 cup freshly shredded parmesan cheese
 1/3 cup olive oil
 1 garlic clove (minced or pressed)
Nutrition Facts

Servings 0

Amount Per Serving
Calories 111Calories from Fat 89
% Daily Value *
Total Fat 11g17%
Saturated Fat 2.4g12%
Cholesterol 4.8mg2%
Sodium 114mg5%
Total Carbohydrate 1g1%
Dietary Fiber 0.6g3%
Protein 3g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

How to Make It

Step 1
1

In a blender or food processor, combine basil leaves, parmesan, olive oil, and garlic. Whirl until basil is finely chopped.

Step 2
2

Note: Nutritional analysis is per tbsp.

Ingredients

 1 cup lightly packed fresh basil leaves
 1/2 cup freshly shredded parmesan cheese
 1/3 cup olive oil
 1 garlic clove (minced or pressed)

Directions

Step 1
1

In a blender or food processor, combine basil leaves, parmesan, olive oil, and garlic. Whirl until basil is finely chopped.

Step 2
2

Note: Nutritional analysis is per tbsp.

Pesto Sauce
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