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Basil and Walnut Pesto Recipe Video
|Walnuts||1 Cup (16 tbs)|
|Garlic||2 Clove (10 gm)|
|Basil||1 Tablespoon (Classic, Generic Style)|
|Grated parmigiano reggiano||1 Cup (16 tbs)|
|Extra virgin olive oil||1 Tablespoon, cold pressed|
|Freshly squeezed lemon juice||1 Tablespoon|
Serving size: Complete recipe
Calories 1271 Calories from Fat 914
% Daily Value*
Total Fat 114 g176.1%
Saturated Fat 30 g150%
Trans Fat 0 g
Cholesterol 114 mg
Sodium 802.6 mg33.4%
Total Carbohydrates 19 g6.2%
Dietary Fiber 7.2 g28.8%
Sugars 3 g
Protein 62 g124%
Vitamin A 16.4% Vitamin C 19.4%
Calcium 14.5% Iron 19.8%
*Based on a 2000 Calorie diet
Drizzle some cold pressed extra virgin olive oil slowly over the pesto.
Stop the blender and give the paste a little push down the blender.
Add more olive oil while blending.
Add 1 tbsp of freshly squeezed lemon juice and blend once more.
Take it out of the blender and put it in a plate.
This pesto can be used in a number of ways.
In summer when you have lots of basil leaves, you can make basil pesto and freeze it in an ice tray and pop one of the cubes on the pasta. You can use frozen basil pesto all year round.