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Mint Basil Pesto Recipe Video
|Mint leaves||1 1⁄2 Cup (24 tbs), loosely packed and torn|
|Basil leaves||3⁄4 Cup (12 tbs), loosely packed and torn|
|Garlic cloves||2 Large, roast|
|Parmesan cheese||2 Tablespoon, grated|
|Lemon juice||2 Tablespoon|
|Pine nuts/Walnut||1⁄2 Cup (8 tbs)|
|Extra virgin olive oil||1⁄3 Cup (5.33 tbs)|
Serving size: Complete recipe
Calories 1296 Calories from Fat 1125
% Daily Value*
Total Fat 126 g194%
Saturated Fat 13.5 g67.4%
Trans Fat 0 g
Cholesterol 20.4 mg
Sodium 1161.2 mg48.4%
Total Carbohydrates 23 g7.7%
Dietary Fiber 7.3 g29.2%
Sugars 3.6 g
Protein 23 g46.2%
Vitamin A 66.5% Vitamin C 60.8%
Calcium 54.1% Iron 40.8%
*Based on a 2000 Calorie diet
1. In a blender, add basil leaves, mint leaves, garlic cloves, parmesan chees, pine nuts and lemon juice and pulse.
2. While blender, add the olive oil until a creamy texture is achieved.
3. Add salt and pepper and blend again.
4.Use the sauce with croutons, bread or even pasta.
TIPS- You can put the sauce in the refrigerator and use it for several days.