Try this Three Herb Pesto recipe, or contribute your own.
Suggest a better descriptionIn a blender or food processor finely chop the garlic, scraping down the sides with a rubber spatula if necessary. Add the herbs, pine nuts, Parmesan, salt, pepper and olive oil and process until smooth. Pesto will keep stored in a airtight container and refrigerated for up to one week. Pesto can also be frozen and stored for up to one month. Yield: about 1 1/2 cups Recipe by: Cooking Live Show #CL8906 Posted to MC-Recipe Digest V1 #652 by "Angele and Jon Freeman"
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Serving Size: 1 Serving (91g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 575 | ||
Calories from Fat: 493 (86%) | ||
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Amt Per Serving | % DV | |
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Total Fat 54.8g | 73 % | |
Saturated Fat 14.2g | 71 % | |
Monounsaturated Fat 33.7g | ||
Polyunsanturated Fat 4.9g | ||
Cholesterol 44mg | 14 % | |
Sodium 765.5mg | 26 % | |
Potassium 67.9mg | 2 % | |
Total Carbohydrate 2.3g | 1 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 2.2g | ||
Protein 19.3g | 28 % | |
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: 575
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