The key to making creamy pesto is to add the ingredients to the food processor in the right order to ensure that the nuts break down to a fine paste before the greens have a chance to turn brown. Use basic basil pesto as a pasta sauce, or thin it out with a little olive oil to drizzle it over steak, chicken, fish, pizza or tomato salad. The mint-pistachio variation is inspired by the chef Travis Lett, of Gjelina in Venice, Calif. Featured in: Five Sauces For The Modern Cook.
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|Serving Size: 1 recipe (210g)|
|Recipe Makes: 1|
|Calories from Fat: 1709 (100%)|
|Amt Per Serving||% DV|
|Total Fat 189.9g||253 %|
|Saturated Fat 24.4g||122 %|
|Monounsaturated Fat 125.9g|
|Polyunsanturated Fat 31g|
|Cholesterol 0mg||0 %|
|Sodium 609.7mg||21 %|
|Potassium 269.4mg||7 %|
|Total Carbohydrate 7.3g||2 %|
|Dietary Fiber 1.6g||7 %|
|Sugars, other 5.7g|
|Protein 6g||9 %|
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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: 1716
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