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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cup 103g Recipe makes 3/4 cup) |
||
| Calories 345 | ||
| Calories from Fat 327 | (94%) | |
| Amount Per Serving | %DV | |
| Total Fat 36.4g | 55% | |
| Saturated Fat 5.0g | 25% | |
| Monounsaturated Fat 26.3g | ||
| Polyunsaturated Fat 4.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 779mg | 32% | |
| Potassium 299mg | 8% | |
| Total Carbohydrate 5.2g | 1% | |
| Dietary Fiber 2.4g | 9% | |
| Sugars 0.3g | ||
| Protein 2.0g | 3% | |
Pistou Sauce or French Pesto ( Vegan )
3/4 cup
Ingredients
- 1 cup fresh basil, packed
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 1/4 teaspoon coarse salt
- black pepper, to taste
Directions
1
Combine everything in a food processor and process until smooth.2
Alternatively, you can finely chop the basil and mix it with the other ingredients.3
Serve on bread, pasta or pizza.4
OAMC --- To freeze: Place in a quart sized freezer bag. Seal, label and freeze.5
To thaw: place in fridge overnight or place bag in a bowl of room temperature water for a few minutes.
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Browse similar recipes by category
- Course > Appetizers > Spreads
- Course > Condiments, etc. > Sauces > Savory Sauces
- Main Ingredient > Vegetables > Greens
- Cuisine > European > Southern (Mediterranean) > Italian
- Cuisine > European > Western > French
- Cuisine > North American > United States
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > Beginner Cook
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Equipment > Small Appliance > Food Processor/Blender
- Preparation > Number of Servings > OAMC/Freezer/Make Ahead
- Preparation > Presentation > Served Cold
- Preparation > Technique > No Cook
- Occasion > Seasonal > Spring
- Occasion > Seasonal > Summer
- Occasion > Taste/Mood > Romantic
- Occasion > Taste/Mood > Savory
- Dietary > Vegetarian > Vegan
- Dietary > Free of...
- Dietary > Low in... > Reduced Carbs
- Dietary > Low in... > Low Protein
Featured Reviews for This Recipe
From: Mommy Needs Coffee
On Oct 1, 2007
This was great! We deal with multiple food allergies and have to avoid dairy and tree nuts, so this was the perfect recipe for us. I used a blender (no food processor). This would have worked well with a doubled recipe, but there was not enough volume to get a single batch very smooth. I used a mortar & pestle to finish grinding. This was made for "Freeze It!" Tag and it kept beautifully in a quart freezer ziplock bag. I thawed the pistou sauce by placing the bag in a pan of room temperature water for a few minutes. We tossed this with hot thin rice noodles - yum! Just as good as when it was freshly made. Thanks for posting, kburie!
From: Enjolinfam
On Nov 17, 2007
Wow, this was terrific pesto for such few ingredients! I doubled the recipe and we enjoyed it with some homemade bread. I've never made pesto before because I can't get any pine nuts where I am living now, but this recipe was perfect as is. Thanks for a new regualar!
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