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Nutrition Facts
Serving Size 1 cup 350g Recipe makes 1 cup)
Calories 2029
Calories from Fat 1940		(95%)
Amount Per Serving		%DV
	Total Fat 215.6g	331%
	Saturated Fat 39.3g	196%
	Monounsaturated Fat 130.5g
	Polyunsaturated Fat 37.6g
	Trans Fat 0.0g
Cholesterol 59mg		19%
Sodium 1349mg		56%
Potassium 671mg		19%
Total Carbohydrate 11.8g		3%
	Dietary Fiber 5.9g	23%
	Sugars 1.6g
Protein 24.3g		48%
how is this calculated?

Basil Pesto

Recipe #225273 | 20 min | 20 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: ratherbeswimmin'
Apr 29, 2007

From the owners of ‘ino, a NYC Italian sandwich bar.

3/4 cup extra virgin olive oil
1/4 cup walnuts
2 tablespoons pine nuts
1/2 garlic clove
1/4 teaspoon salt
2 cups tightly packed fresh basil leaves, rinsed and spun dry
1/2 cup freshly grated parmigiano-reggiano cheese (using the small holes of a grater box)
1 tablespoon butter, softened to room temperature

1
In a blender or food processor, combine the olive oil, walnuts, pine nuts, garlic, and salt; pulse or blend until smooth.
2
Add the basil in small handfuls, and pulse to combine.
3
When all the basil has been blended in, transfer to a bowl; add in the Parmigiano-Reggiano and softened butter; mix well to combine.
4
The olive oil should form a 1-inch layer above the pesto (this keeps the air out, allowing the pesto to retain its vivid color).
5
Store, covered, in the refrigerator for up to 3 days.
6
Before using, let come to room temperature and stir well.