Ligurian Pesto
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INSTRUCTIONS
Always using the mortar:
1. Crush nuts until it forms a paste
2. Add basil leaves, and a pinch of coarse salt, and crush into paste
3. Add 2/3 parmesan, 1/3 pecorino and mix
4. Add olive oil and mix
Serve with focaccia or over pasta with a bit of extra oil, and parmesan
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 (4g) | ||
| Recipe Makes: 1 | ||
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| Calories: 21 | ||
| Calories from Fat: 17 (81%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 1.9g | 3 % | |
| Saturated Fat 0.4g | 2 % | |
| Monounsaturated Fat 0.7g | ||
| Polyunsanturated Fat 0.6g | ||
| Cholesterol 1.5mg | 0 % | |
| Sodium 25.5mg | 1 % | |
| Potassium 12.6mg | 0 % | |
| Total Carbohydrate 0.3g | 0 % | |
| Dietary Fiber 0.1g | 0 % | |
| Sugars, other 0.2g | ||
| Protein 0.9g | 1 % | |
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Powered by: USDA Nutrition Database 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. |
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Calories per serving: 21
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