A little pesto has a lot of flavor, so for a simple side dish, plan on using about 1/4 cup of pesto tossed with 4 ounces dried or 8 ounces fresh pasta, cooked and drained.
Makes 3/4 cup
In a food processor bowl or blender container combine basil, Parmesan cheese, Romano cheese, pine nuts or almonds, garlic, and salt. Pour in olive oil or cooking oil. Cover and process or blend with several on/off turns till a purée forms, stopping the machine several times and cleaning the sides with a rubber spatula. Store any remaining pesto in 1/4-cup portions, wrapped and frozen for up to 1 year or refrigerated for up to 2 days. Before using, bring to room temperature.
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Serving Size: 1 Recipe (170g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 549 | ||
Calories from Fat: 420 (77%) | ||
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Amt Per Serving | % DV | |
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Total Fat 46.7g | 62 % | |
Saturated Fat 14.8g | 74 % | |
Monounsaturated Fat 19.2g | ||
Polyunsanturated Fat 9.1g | ||
Cholesterol 70mg | 22 % | |
Sodium 875.3mg | 30 % | |
Potassium 386.1mg | 10 % | |
Total Carbohydrate 7.9g | 2 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 6.1g | ||
Protein 27.8g | 40 % | |
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: 549
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