To make the pesto, combine basil, garlic, pine nuts and Parmesan in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil in a slow stream until emulsified; set aside.
(the recipe calls for 3 cloves garlic, but that was a bit too much)
Store in an airtight container in the refrigerator for up to 1 week.
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|Serving Size: 1 Serving (100g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 251 (78%)|
|Amt Per Serving||% DV|
|Total Fat 27.8g||37 %|
|Saturated Fat 8.3g||41 %|
|Monounsaturated Fat 16g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 29.3mg||9 %|
|Sodium 664mg||23 %|
|Potassium 194.3mg||5 %|
|Total Carbohydrate 4.6g||1 %|
|Dietary Fiber 0.9g||3 %|
|Sugars, other 3.8g|
|Protein 14.6g||21 %|
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Calories per serving: 322
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