Place the basil, olive oil, garlic and salt in a food processor fitted with the S blade, and process until the basil is chopped.
Add the pine nuts and process until smooth.
Stop occasionally to scrape down the sides of the bowl with a rubber spatula.
Do not over process, you should still see flecks of pine nuts throughout.
Store in a sealed container in the refrigerator.
Pesto will keep for 5 days.
Raw pine nuts are very expensive, try using raw cashews, walnuts, pecans, etc.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (26g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 174 (97%)|
|Amt Per Serving||% DV|
|Total Fat 19.3g||26 %|
|Saturated Fat 2.3g||11 %|
|Monounsaturated Fat 11.4g|
|Polyunsanturated Fat 4.3g|
|Cholesterol 0mg||0 %|
|Sodium 1mg||0 %|
|Potassium 71.6mg||2 %|
|Total Carbohydrate 1.9g||1 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 1.3g|
|Protein 1.4g||2 %|
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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: 180
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