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|Garlic||5 Clove (25 gm), minced|
|Fresh basil leaves||2 Cup (32 tbs)|
|Grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
|Olive oil||6 Tablespoon|
|Pignoli nuts||1⁄4 Cup (4 tbs)|
|Freshly ground pepper||To Taste|
Serving size: Complete recipe
Calories 1238 Calories from Fat 1076
% Daily Value*
Total Fat 123 g189.1%
Saturated Fat 22.8 g114.2%
Trans Fat 0 g
Cholesterol 36.6 mg
Sodium 1056.1 mg44%
Total Carbohydrates 18 g6.1%
Dietary Fiber 5.2 g20.7%
Sugars 0.8 g
Protein 23 g46.2%
Vitamin A 54.6% Vitamin C 28.9%
Calcium 60% Iron 23.1%
*Based on a 2000 Calorie diet
Pound in the grated cheese, turning always in the same direction, together with a drop or two of oil to make the mixture stick together.
Pound in the nuts and a little more oil.
Stir in the remaining oil, a few drops at a time, using 4 tablespoons.
If a thinner sauce is wanted, stir in the remaining oil.
Season with salt and pepper to taste.
The sauce may be made in a blender almost as satisfactorily, but a blenderized sauce has a different consistency from one made in the mortar.
For the blender sauce: Combine all the ingredients and 4 tablespoons of oil in a blender.
Puree and scrape down the sides with a rubber spatula.
If too thick, add the remaining oil and puree again.