This is an awsome recipe to use up basil from the garden. I have basil growing on my front porch, in my kitchen, in the raised bed and in my garden. WAY TOO MUCH. I take the basil and make pesto and freeze it into ice trays to save for recipes like this one.
Cook pasta per directions on box and drain. Heat whipping creme and butter and garlic in saucepan, add parmesan cheese and pesto sauce. Then pour on top of pasta and add fresh tomatoes (opt) I only use fresh tomatoes from my garden for this. In the winter I don't use tomatoes. This is a wonderful side dish. I hope you enjoy this as much as I do.
Anns pesto
2 cups of fresh washed and dried basil leaves
4 cloves of garlic
1/8 cup almonds( I use italian parmesan all natural accents found in the vegetable deparment)
olive oil
Place basil leaves and garlic and nuts in food processor and pulse until fine, then add olive oil through the shoot until moist.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (171g) | ||
Recipe Makes: 6 Servings | ||
|
||
Calories: 536 | ||
Calories from Fat: 332 (62%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 36.9g | 49 % | |
Saturated Fat 15.3g | 76 % | |
Monounsaturated Fat 5.5g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 111.2mg | 34 % | |
Sodium 548.7mg | 19 % | |
Potassium 211mg | 6 % | |
Total Carbohydrate 37.5g | 11 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 36.5g | ||
Protein 13.1g | 19 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 536
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.