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Fresh Pesto Recipe
|Fresh basil/Parsley / coarsely chopped spinach||2 Cup (32 tbs), packed|
|Grated parmesan cheese||3⁄4 Cup (12 tbs)|
|Walnut pieces||1⁄2 Cup (8 tbs)|
|Garlic cloves||2 Large, cut into half|
|Freshly ground pepper||1⁄4 Teaspoon|
|Olive oil||2⁄3 Cup (10.67 tbs)|
Serving size: Complete recipe
Calories 2548 Calories from Fat 2231
% Daily Value*
Total Fat 252 g387%
Saturated Fat 42.5 g212.3%
Trans Fat 0 g
Cholesterol 82.3 mg
Sodium 1921.7 mg80.1%
Total Carbohydrates 21 g7%
Dietary Fiber 13.9 g55.8%
Sugars 1.1 g
Protein 59 g118.5%
Vitamin A 59% Vitamin C 18.5%
Calcium 122.7% Iron 43.8%
*Based on a 2000 Calorie diet
Wash leaves thoroughly in lukewarm water, and drain well.
Position knife blade in food processor bowl; add basil and next 5 ingredients, and top with cover.
Process until smooth.
With processor running, pour oil through food chute in a slow, steady stream until combined.
Use immediately or place in an airtight container; refrigerate up to 1 week, or freeze up to 6 months