Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 30 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute.
Serve, or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.
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|Serving Size: 1 Serving (83g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 414 (96%)|
|Amt Per Serving||% DV|
|Total Fat 46g||61 %|
|Saturated Fat 6.4g||32 %|
|Monounsaturated Fat 31g|
|Polyunsanturated Fat 6.8g|
|Cholesterol 2.8mg||1 %|
|Sodium 89.6mg||3 %|
|Potassium 146.6mg||4 %|
|Total Carbohydrate 3.6g||1 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 2.6g|
|Protein 3.8g||5 %|
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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: 432
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