From the Kitchen id Mixer Grinder manual
1. Assemble Food Grinder using fine grinding plate and attach to mixer. Turn to Speed 4 and grind basil leaves, parsley sprigs, and garlic into mixer bowl.
2. Add salt, pepper and Parmesan cheese.
3. Attach bowl and wire whip. Turn to Speed 6 and whip 1 minute. Stop and scrape bowl.
4. Turn to Speed 8 and gradually add olive oil in a thin, steady stream, whipping until absorbed.
5. Use about 2 Tablespoons of Pesto sauce per serving of pasta.
Tip: If Pesto Sauce is not used at once, place it in a jar and cover with a thin layer of loive oil to keep it from darkening. Refrigerate for a week or freeze for longer storage.
Yield: 2 cups.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (102g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 195 | ||
Calories from Fat: 158 (81%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.6g | 23 % | |
Saturated Fat 4.1g | 20 % | |
Monounsaturated Fat 11g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 11mg | 3 % | |
Sodium 1373mg | 47 % | |
Potassium 314.9mg | 8 % | |
Total Carbohydrate 3.8g | 1 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 2g | ||
Protein 7.1g | 10 % | |
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. |
Calories per serving: 195
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