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In a food processor or blender, combine all the ingredients; cover and process until blended. Cover and freeze for up to 3 months. Yield: 1/2 cup. Editor's Note: When freezing the pesto, I leave about 3/4 inch in the top of the container, then cover the top with a thin layer of olive oil, so the pesto doesn't brown during freezing.
I like to serve the pesto over butter gnocchi with an extra sprinkle of Parmesan cheese. Gnocchi are light little Italian potato dumplings, which are available in Italian grocery stores and cook up in mere minutes. The pesto is also delicious tossed with penne or other types of pasta. �Sue A. Jurack
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Serving Size: 1 Serving (9g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 59 | ||
Calories from Fat: 51 (86%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.7g | 8 % | |
Saturated Fat 1.3g | 7 % | |
Monounsaturated Fat 3.6g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 3.7mg | 1 % | |
Sodium 63.9mg | 2 % | |
Potassium 8.8mg | 0 % | |
Total Carbohydrate 0.4g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.4g | ||
Protein 1.7g | 2 % | |
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: 59
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