Directions:
- Place the walnuts, pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 30 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is finely pureed. Add the Parmesan and puree for a minute. Serve, or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 958.61 Kcal (4014 kJ) | ||
| Calories from fat | 884.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 98.29g | 151% | |
|---|---|---|---|
| Cholesterol | 22mg | 7% | |
| Sodium | 917.51mg | 38% | |
| Potassium | 195.32mg | 4% | |
| Total Carbs | 10.56g | 4% | |
| Sugars | 5.15g | 21% | |
| Dietary Fiber | 1.43g | 6% | |
| Protein | 13.79g | 28% | |
| Vitamin C | 7.6mg | 13% | |
| Iron | 1.6mg | 9% | |
| Calcium | 349.9mg | 35% | |
| Amount Per 100 g | |||
| Calories | 563.61 Kcal (2360 kJ) | ||
| Calories from fat | 520.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 57.79g | 151% | |
|---|---|---|---|
| Cholesterol | 12.93mg | 7% | |
| Sodium | 539.44mg | 38% | |
| Potassium | 114.84mg | 4% | |
| Total Carbs | 6.21g | 4% | |
| Sugars | 3.03g | 21% | |
| Dietary Fiber | 0.84g | 6% | |
| Protein | 8.11g | 28% | |
| Vitamin C | 4.5mg | 13% | |
| Iron | 0.9mg | 9% | |
| Calcium | 205.7mg | 35% | |
* 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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