Try this Walnut Pesto Sauce recipe, or contribute your own.
Suggest a better descriptionFinely chop the walnuts and the garlic in a food processor; add half the basil and the salt; coarsely chop. Add the remaining basil and the parsley. With the food processor running, add the oil in a slow steady stream through the feed tube until mixture is thoroughly blended. Transfer to a bowl; fold in the cheese. Remove 1/2 cup of the pasta cooking liquid before draining the pasta. Toss hot pasta with the sauce and the reserved cooking liquid. Serve at once with additional cheese, if desired. Note: taste and adjust salt and add pepper) I grow basil in a very large pot during the spring and summer and make a lot of batches of pesto (omitting the cheese) and freeze individually in small Dixie cups. After it is frozen, I remove from the cups and wrap in Saran Wrap, then place in a freezer Ziploc. To serve defrost as many "pesto patties" as you need and follow above directions remembering to save the pasta water and add cheese. I also use 4 cloves of garlic in this recipe (we love garlic) and add more salt and pepper. Recipe by: Mailing list 1996 Posted to recipelu-digest Volume 01 Number 498 by ctlindab@mail1.nai.net on Jan 11, 1998
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Serving Size: 1 Serving (168g) | ||
Recipe Makes: 1 | ||
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Calories: 831 | ||
Calories from Fat: 754 (91%) | ||
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Amt Per Serving | % DV | |
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Total Fat 83.7g | 112 % | |
Saturated Fat 12.1g | 60 % | |
Monounsaturated Fat 36.2g | ||
Polyunsanturated Fat 32.3g | ||
Cholesterol 14.5mg | 4 % | |
Sodium 257.4mg | 9 % | |
Potassium 451.5mg | 12 % | |
Total Carbohydrate 11.9g | 4 % | |
Dietary Fiber 5.1g | 21 % | |
Sugars, other 6.8g | ||
Protein 17.1g | 24 % | |
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: 831
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