Directions:
- Combine 2 cups basil leaves, garlic and 1/3 of the pine nuts in a blender or food processor and puree to desired smoothness.
- Add 1/2 cup Parmesan and the Romano cheese and blend briefly.
- Pour in 1/2 cup olive oil and mix well.
- Set aside.
- Cook pasta in 4 quarts of water until very al dente.
- Drain and toss in a large bowl with the remaining 3 tablespoons olive oil.
- Cool to room temperature, occasionally stiring the pasta to coat thoroughly.
- Mix reserved pesto with pasta.
- Garnish with the remaining nuts and fresh basil leaves and put the additional cheese in a serving bowl to put on top of pasta if desired.
- Serve at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 521.82 Kcal (2185 kJ) | ||
| Calories from fat | 367.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 40.81g | 63% | |
|---|---|---|---|
| Cholesterol | 46.2mg | 15% | |
| Sodium | 322.94mg | 13% | |
| Potassium | 409.73mg | 9% | |
| Total Carbs | 27.12g | 9% | |
| Sugars | 0.91g | 4% | |
| Dietary Fiber | 4.73g | 19% | |
| Protein | 15.92g | 32% | |
| Vitamin C | 0.7mg | 1% | |
| Iron | 11.8mg | 65% | |
| Calcium | 503.2mg | 50% | |
| Amount Per 100 g | |||
| Calories | 353.69 Kcal (1481 kJ) | ||
| Calories from fat | 248.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.66g | 63% | |
|---|---|---|---|
| Cholesterol | 31.31mg | 15% | |
| Sodium | 218.9mg | 13% | |
| Potassium | 277.72mg | 9% | |
| Total Carbs | 18.38g | 9% | |
| Sugars | 0.62g | 4% | |
| Dietary Fiber | 3.21g | 19% | |
| Protein | 10.79g | 32% | |
| Vitamin C | 0.5mg | 1% | |
| Iron | 8mg | 65% | |
| Calcium | 341.1mg | 50% | |
* 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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