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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (150g) Recipe makes 2 servings |
||
| Calories 837 | ||
| Calories from Fat 773 | (92%) | |
| Amount Per Serving | %DV | |
| Total Fat 85.9g | 132% | |
| Saturated Fat 10.4g | 52% | |
| Monounsaturated Fat 40.0g | ||
| Polyunsaturated Fat 27.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 11mg | 3% | |
| Sodium 485mg | 20% | |
| Potassium 574mg | 16% | |
| Total Carbohydrate 11.2g | 3% | |
| Dietary Fiber 3.8g | 15% | |
| Sugars 2.6g | ||
| Protein 15.0g | 29% | |
Basic Pesto
Recipe #285716 |
20 min |
10 min prep |
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By: VickyJ
Feb 11, 2008
I love this basic pesto; Toss with pasta or serve with bread or crackers for an appetizer.
SERVES 2 -4 , 1 -2 cups
Ingredients
- 1 1/2 cups fresh basil
- 1/3 cup olive oil
- 1 cup pine nuts
- 1-5 garlic cloves
- 1/4 cup parmesan cheese
- 1/4-3/4 teaspoon salt
Directions
1
Put all ingredients in a blender; blend until nuts are ground. Pesto is best to not be completely smooth; a little texture is good. Add salt to taste.2
Adjust amounts to your own taste. You can use other herbs besides basil; cilantro, parsley and mint are good too. Substituted walnuts or almonds in place of the pine nuts, as they can be expensive. Add a dash of salt to taste.3
Pesto keeps very well and is delicious the next day and it freezes well, too.
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