Put the basil, garlic and nuts in a food processor or blender and blend until finely chopped. Add the oil and process until smooth. If the mixture is too thick (this is not a sauce that flows; it is more of a paste), thin it out with a little more olive oil. Salt to taste.
Add to pasta or spaghetti squash and sprinkle with parmesan cheese.
Refrigerate or freeze any unused sauce.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (25g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 103 (91%)|
|Amt Per Serving||% DV|
|Total Fat 11.4g||15 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 6.1g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 0mg||0 %|
|Sodium 873mg||30 %|
|Potassium 66.7mg||2 %|
|Total Carbohydrate 1.7g||1 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 1.1g|
|Protein 2.2g||3 %|
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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: 113
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