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|Firmly packed fresh basil leaves||1 1⁄2 Cup (24 tbs)|
|Olive oil||13 1⁄2 Teaspoon (1/3 Cup Less 1 Teaspoon)|
|Garlic||6 Clove (30 gm), minced|
|Parmesan cheese||2 1⁄3 Ounce, grated|
|Pignolias||1 1⁄2 Ounce, toasted and finely chopped (Pine Nuts)|
Serving size: Complete recipe
Calories 1177 Calories from Fat 967
% Daily Value*
Total Fat 111 g170.6%
Saturated Fat 24.2 g121%
Trans Fat 0 g
Cholesterol 45 mg
Sodium 1101.1 mg45.9%
Total Carbohydrates 21 g7.1%
Dietary Fiber 5.8 g23.1%
Sugars 0.9 g
Protein 32 g63.2%
Vitamin A 43.6% Vitamin C 27.8%
Calcium 90.5% Iron 21.5%
*Based on a 2000 Calorie diet
1.In a blender, blend together, basil leaves, olive oil and garlic cloves for about 2 minutes. If necessary, scrape down the sides of the bowl.
2.Add in the rest of the ingredients and blend together in bouts.
3. Take resealable plastic container and transfer Pesto into it.
4.Store in refrigerator for upto 2 weeks.