1. Toast nuts over medium high heat for 1-3 minutes, or until lightly browned and fragrant. Let cool.
2. Place cooled nuts in a food processor and puls 2-3 times. Add basil and pulse a few more times. Add lemon juice and pulse again. Add olive oil, a little at a time while running the food processor. Scrape down the sides then process until puréed.
3. Place mixture in a quart size freezer bag. Seal bag most of the way then press out as much air as possible. Seal completely and freeze. Will keep up to 6 months.
4. To serve, remove pesto from the freezer and thaw, sealed in the fridge for several hours. When thawed place in food processor. Add 2 tablespoons chopped garlic, 1 tablespoon lemon juice and 1/2 cup Parmesan. Process 30-45 seconds or until smooth. Season with salt and pepper.
To thaw more quickly place in a bowl of warm water. Not too hot.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (161g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 517 (82%)|
|Amt Per Serving||% DV|
|Total Fat 57.4g||77 %|
|Saturated Fat 12g||60 %|
|Monounsaturated Fat 28.2g|
|Polyunsanturated Fat 12.8g|
|Cholesterol 35.2mg||11 %|
|Sodium 617.3mg||21 %|
|Potassium 414.6mg||11 %|
|Total Carbohydrate 12.5g||4 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 10.4g|
|Protein 21.5g||31 %|
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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: 631
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