Broccoli and Walnut Pesto
Bring large pot of well-salted water to boil over high heat. Add
broccoli florets and cook for two minutes. Drain broccoli well and set
In food processor, combine broccoli, walnuts, garlic, lemon juice, and
salt. Pulse until broccoli and nuts are finely chopped. Then, with
motor running, pour in olive oil in slow stream. Mix in grated cheese.
Toss with pasta, spread onto toasted baguette slices, or as sauce for
chicken or fish. Pesto will keep in sealed container in the
refrigerator for up to three days.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (238g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 485 (86%)|
|Amt Per Serving||% DV|
|Total Fat 53.9g||72 %|
|Saturated Fat 8.3g||42 %|
|Monounsaturated Fat 33g|
|Polyunsanturated Fat 10g|
|Cholesterol 11mg||3 %|
|Sodium 243mg||8 %|
|Potassium 607.7mg||16 %|
|Total Carbohydrate 14.2g||4 %|
|Dietary Fiber 5.2g||21 %|
|Sugars, other 9g|
|Protein 13g||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: 567
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