Directions:
- In a large skillet, saute shallots in grapeseed oil until tender; set aside.
- Place the almonds, tarragon, cheese, honey, salt and pepper in a food processor; cover and pulse until chopped. While processing, gradually add shallot mixture and olive oil in a steady stream. Transfer pesto to ice cube trays. Cover and freeze for up to 1 month.
- To use frozen pesto: Thaw in the refrigerator for 3 hours. Yield: 3 cups.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 285.46 Kcal (1195 kJ) | ||
| Calories from fat | 262.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.12g | 45% | |
|---|---|---|---|
| Cholesterol | 0.92mg | 0% | |
| Sodium | 189.38mg | 8% | |
| Potassium | 127.08mg | 3% | |
| Total Carbs | 5.29g | 2% | |
| Sugars | 2.36g | 9% | |
| Dietary Fiber | 1.5g | 6% | |
| Protein | 3.1g | 6% | |
| Vitamin C | 1.3mg | 2% | |
| Iron | 0.6mg | 3% | |
| Calcium | 45.4mg | 5% | |
| Amount Per 100 g | |||
| Calories | 568.44 Kcal (2380 kJ) | ||
| Calories from fat | 521.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 57.99g | 45% | |
|---|---|---|---|
| Cholesterol | 1.83mg | 0% | |
| Sodium | 377.13mg | 8% | |
| Potassium | 253.06mg | 3% | |
| Total Carbs | 10.53g | 2% | |
| Sugars | 4.69g | 9% | |
| Dietary Fiber | 2.99g | 6% | |
| Protein | 6.18g | 6% | |
| Vitamin C | 2.5mg | 2% | |
| Iron | 1.1mg | 3% | |
| Calcium | 90.4mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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