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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cups 131g Recipe makes 2 cups) |
||
| Calories 689 | ||
| Calories from Fat 641 | (93%) | |
| Amount Per Serving | %DV | |
| Total Fat 71.3g | 109% | |
| Saturated Fat 11.8g | 58% | |
| Monounsaturated Fat 44.4g | ||
| Polyunsaturated Fat 11.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 14mg | 4% | |
| Sodium 641mg | 26% | |
| Potassium 315mg | 9% | |
| Total Carbohydrate 5.8g | 1% | |
| Dietary Fiber 2.0g | 8% | |
| Sugars 0.8g | ||
| Protein 11.1g | 22% | |
Ingredients
- 1 cup fresh basil
- 1/2 cup fresh Italian parsley, chopped
- 1/2 cup parmigiano-reggiano cheese, grated (or a good quality Parmesan cheese)
- 1/4 cup pine nuts
- 2 garlic cloves
- 1/4 teaspoon salt
- 1/2 cup extra virgin olive oil
Directions
1
In a blender container or bowl of a food processor, place basil, parsley, cheese, pine nuts, garlic, and salt. Blend or process with steel blade, until it forms a paste. With motor running, gradually add olive oil, until sauce is consistency of soft butter.2
Serve over hot pasta or with sliced fresh tomatoes.
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