In a food processor bowl or blender container, combine basil, salt, pepper, garlic, pine nuts, Romano cheese and olive oil at high speed until thin enough to easily run off spatula. Layer slices of mozzarella and tomatoes on a platter. Drizzle with pesto sauce, garnish with fresh basil leaves and serve. *Pesto sauce may also be spread on bruscetta for an appetizer, or tossed with hot pasta for an entr?e.
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|Serving Size: 1 Serving (1166g)|
|Recipe Makes: 1|
|Calories from Fat: 1373 (67%)|
|Amt Per Serving||% DV|
|Total Fat 152.5g||203 %|
|Saturated Fat 63.4g||317 %|
|Monounsaturated Fat 67.2g|
|Polyunsanturated Fat 14g|
|Cholesterol 345.7mg||106 %|
|Sodium 3486.2mg||120 %|
|Potassium 1985.6mg||52 %|
|Total Carbohydrate 43.1g||13 %|
|Dietary Fiber 8.8g||35 %|
|Sugars, other 34.3g|
|Protein 135.5g||194 %|
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Calories per serving: 2062
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