Try this Basil Pesto recipe, or contribute your own.
Suggest a better descriptionSource: Cook’s Magazine
Toast garlic in a small, heavy skillet over medium heat, shaking pan occasionally, until fragrant and color of cloves deepens slightly, about 7 minutes. Let garlic cool slightly, then peel and chop.
Place basil and parsley in a heavy-duty 1 gallon zip lock bag. Pound bag with flat side of meat pounder or rolling pin until all leaves are bruised.
Process oil, pine nuts, 1/2 teaspoon salt, garlic, and herbs in food processor until smooth, scraping down sides of bowl as needed, about 1 minute. Stir in Parmesan and season with salt and pepper to taste.
Pesto can be covered with a think layer of oil 1-2 tablespoons and refrigerated.
This makes 3/4 cup - enough for 1 pound of pasta
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (216g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 1008 | ||
Calories from Fat: 982 (97%) | ||
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Amt Per Serving | % DV | |
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Total Fat 109.1g | 145 % | |
Saturated Fat 14.1g | 71 % | |
Monounsaturated Fat 72.9g | ||
Polyunsanturated Fat 17.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 85.2mg | 3 % | |
Potassium 451.1mg | 12 % | |
Total Carbohydrate 8.4g | 2 % | |
Dietary Fiber 2.6g | 10 % | |
Sugars, other 5.8g | ||
Protein 6.3g | 9 % | |
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: 1008
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