Directions:
- Put all ingredients except parmesan cheese into the blender and blend until the consistency you like (I like it a bit grainy but not chunky).
- At this point, you can freeze batches in ziploc bags for later use.
- For use now, add parmesan cheese and pour over pasta (I use a rigatoni because the texture captures the pesto well).
- You could add some fresh or sun-dried tomatoes into the pasta with the pesto as well.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1248.7 Kcal (5228 kJ) | ||
| Calories from fat | 1106.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 122.99g | 189% | |
|---|---|---|---|
| Cholesterol | 55.44mg | 18% | |
| Sodium | 967.61mg | 40% | |
| Potassium | 522.4mg | 11% | |
| Total Carbs | 12.72g | 4% | |
| Sugars | 2.5g | 10% | |
| Dietary Fiber | 2.92g | 12% | |
| Protein | 32.16g | 64% | |
| Vitamin C | 11.9mg | 20% | |
| Iron | 4.9mg | 27% | |
| Calcium | 807mg | 81% | |
| Amount Per 100 g | |||
| Calories | 523.77 Kcal (2193 kJ) | ||
| Calories from fat | 464.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 51.59g | 189% | |
|---|---|---|---|
| Cholesterol | 23.25mg | 18% | |
| Sodium | 405.86mg | 40% | |
| Potassium | 219.12mg | 11% | |
| Total Carbs | 5.34g | 4% | |
| Sugars | 1.05g | 10% | |
| Dietary Fiber | 1.23g | 12% | |
| Protein | 13.49g | 64% | |
| Vitamin C | 5mg | 20% | |
| Iron | 2.1mg | 27% | |
| Calcium | 338.5mg | 81% | |
* 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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