Directions:
- Combine first 6 ingredients in processor and blend to coarse puree. Blend in cheese using on/off turns. Season to taste with salt and pepper. (Can be prepared 1 week ahead. Transfer pesto to jar. Pour enough additional oil over pesto to cover completely. Cover and refrigerate. Pour off extra oil before using.)
- Cook linguine in large pot of boiling salted water until just tender but still firm to bite. Drain well. Return to same pot. Add pesto sauce and toss to coat pasta evenly. Transfer to large platter. Garnish with chopped pine nuts.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1824.08 Kcal (7637 kJ) | ||
| Calories from fat | 1149.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 127.74g | 197% | |
|---|---|---|---|
| Cholesterol | 14.52mg | 5% | |
| Sodium | 356.51mg | 15% | |
| Potassium | 790.48mg | 17% | |
| Total Carbs | 151.96g | 51% | |
| Sugars | 3.19g | 13% | |
| Dietary Fiber | 11.15g | 45% | |
| Protein | 25.57g | 51% | |
| Vitamin C | 101.6mg | 169% | |
| Iron | 12.5mg | 69% | |
| Calcium | 384.7mg | 38% | |
| Amount Per 100 g | |||
| Calories | 453.13 Kcal (1897 kJ) | ||
| Calories from fat | 285.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.73g | 197% | |
|---|---|---|---|
| Cholesterol | 3.61mg | 5% | |
| Sodium | 88.56mg | 15% | |
| Potassium | 196.37mg | 17% | |
| Total Carbs | 37.75g | 51% | |
| Sugars | 0.79g | 13% | |
| Dietary Fiber | 2.77g | 45% | |
| Protein | 6.35g | 51% | |
| Vitamin C | 25.2mg | 169% | |
| Iron | 3.1mg | 69% | |
| Calcium | 95.6mg | 38% | |
* 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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