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Macaroni Al Pesto Recipe
|Garlic||1 Clove (5 gm)|
|Finely chopped pine nuts/Walnuts||1 Tablespoon|
|Grated parmesan cheese||5 Tablespoon|
|Cayenne pepper||1 Pinch|
|Olive oil||6 Tablespoon|
Calories 736 Calories from Fat 284
% Daily Value*
Total Fat 32 g49.9%
Saturated Fat 6.9 g34.3%
Trans Fat 0 g
Cholesterol 16.5 mg
Sodium 2233.7 mg93.1%
Total Carbohydrates 87 g29.1%
Dietary Fiber 4.4 g17.6%
Sugars 3.5 g
Protein 24 g47.5%
Vitamin A 40.5% Vitamin C 11.5%
Calcium 29.9% Iron 30.1%
*Based on a 2000 Calorie diet
Place the nuts, garlic, basil, cheese and cayenne pepper in a mortar and crush until a fine mixture is formed.
(If you do not have a pestle and mortar, the ingredients can be blended in the blender.) Gradually beat 5 tablespoons of the oil into the cheese and basil mixture.
The sauce should be of the same consistency as creamed butter.
Cook the macaroni in boiling salted water until al dente (just tender, but not soggy).
Drain, toss in the remaining oil and spoon into a hot dish.
Spoon over the pesto (the herb sauce) and serve at once.