1. Place the olive oil, garlic and fresh basil in a blender and mix at high speed. Leave to settle for 15 minutes, 2. Add the salt, Pepper and pine-nuts and mix at low speed. 3. Add the parsley and some freshly grated vegetarian parmesan cheese to the desired texture and taste. 4. Serve Pesto tossed with new potatoes.
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|Serving Size: 1 Serving (262g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 576 (92%)|
|Amt Per Serving||% DV|
|Total Fat 64g||85 %|
|Saturated Fat 8.9g||45 %|
|Monounsaturated Fat 46.2g|
|Polyunsanturated Fat 6.9g|
|Cholesterol 0mg||0 %|
|Sodium 75.5mg||3 %|
|Potassium 806.9mg||21 %|
|Total Carbohydrate 14.7g||4 %|
|Dietary Fiber 6g||24 %|
|Sugars, other 8.7g|
|Protein 4.9g||7 %|
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Calories per serving: 628
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