Place basil, pine nuts, garlic, salt, and pepper in food processor; pulse until coarsely chopped. With motor running, drizzle in oil. Process about 30 seconds or until almost smooth. Transfer pesto to jar with tight fitting lid; store in refrigerator or freeze for longer storage.
To toast pine nuts: place in small non stick skillet. Cook over medium high heat about 5 minutes or until nuts begin to brown, stirring frequently.
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|Serving Size: 1 Serving (117g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 378 (85%)|
|Amt Per Serving||% DV|
|Total Fat 42g||56 %|
|Saturated Fat 4g||20 %|
|Monounsaturated Fat 17.6g|
|Polyunsanturated Fat 15.6g|
|Cholesterol 0mg||0 %|
|Sodium 8.9mg||0 %|
|Potassium 535.4mg||14 %|
|Total Carbohydrate 16.3g||5 %|
|Dietary Fiber 5.1g||20 %|
|Sugars, other 11.2g|
|Protein 8.7g||12 %|
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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: 444
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