Wash the basil well and spin dry in a salad spinner. Place the basil leaves into the bowl of a food processor and add the olive oil. Process by pulsing until the basil begins to puree. Add the garlic, nuts, salt and pepper and process until a smooth sauce is achieved. Add the cheese and pulse for 10 seconds to combine before pouring into a jar or plastic container for refrigerated storage. Float a thin layer of olive oil on top of the pesto for airtight refrigerated storage, or freeze. This recipe yields 1 1/2 cups finished pesto sauce. Recipe Source: MICHAEL?S PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1B22 broadcast 05-15-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - firstname.lastname@example.org -or- MAD-SQUAD@prodigy.net 05-20-1998 Recipe by: Michael Lomonaco
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|Serving Size: 1 Serving (525g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 3958 (100%)|
|Amt Per Serving||% DV|
|Total Fat 439.8g||586 %|
|Saturated Fat 66.5g||333 %|
|Monounsaturated Fat 209.7g|
|Polyunsanturated Fat 143.3g|
|Cholesterol 22mg||7 %|
|Sodium 389.8mg||13 %|
|Potassium 322.9mg||8 %|
|Total Carbohydrate 11.5g||3 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 8.3g|
|Protein 12.8g||18 %|
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Calories per serving: 3976
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