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Basil Pesto Recipe
|Garlic||1 Clove (5 gm) (Or More)|
|Unsalted butter||3 Tablespoon|
|Ground white pepper||1⁄4 Teaspoon|
|Freshly grated nutmeg||1 Pinch|
|Freshly grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Packed basil leaves||2 Cup (32 tbs), stems removed|
|Flat leaf parsley leaves||1⁄4 Cup (4 tbs), stems removed|
|Extra virgin olive oil||1⁄4 Cup (4 tbs)|
|Freshly ground black pepper||To Taste|
Serving size: Complete recipe
Calories 1123 Calories from Fat 982
% Daily Value*
Total Fat 109 g167.3%
Saturated Fat 38 g189.8%
Trans Fat 0 g
Cholesterol 151.6 mg50.5%
Sodium 1358.1 mg56.6%
Total Carbohydrates 8 g2.8%
Dietary Fiber 2.1 g8.4%
Sugars 1.1 g
Protein 27 g53.8%
Vitamin A 104% Vitamin C 51.1%
Calcium 82.6% Iron 20%
*Based on a 2000 Calorie diet
With the processor running, add the Parmesan, then the basil and the parsley.
Trickle the oil into the processor until the sauce is smooth.
If necessary, add a little hot water to the sauce in order to reach the desired consistency.
Then add salt and pepper to taste.