Directions:
- Place the first six ingredients in a food processor; cover and pulse until chopped. Add the walnuts, lemon juice and peel; cover and process until blended. While processing, gradually add oil in a steady stream.
- Serve desired amount of pesto with pasta. Transfer remaining sauce to ice cube trays. Cover and freeze for up to 1 month.
- To use frozen pesto: Thaw in the refrigerator for 3 hours. Serve with pasta. Yield: 2 cups.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 208.42 Kcal (873 kJ) | ||
| Calories from fat | 183.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.33g | 31% | |
|---|---|---|---|
| Cholesterol | 15.38mg | 5% | |
| Sodium | 253.46mg | 11% | |
| Potassium | 70.45mg | 1% | |
| Total Carbs | 1.7g | 1% | |
| Sugars | 0.24g | 1% | |
| Dietary Fiber | 0.6g | 2% | |
| Protein | 5.93g | 12% | |
| Vitamin C | 2.5mg | 4% | |
| Iron | 0.6mg | 3% | |
| Calcium | 175.8mg | 18% | |
| Amount Per 100 g | |||
| Calories | 501.64 Kcal (2100 kJ) | ||
| Calories from fat | 440.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 48.94g | 31% | |
|---|---|---|---|
| Cholesterol | 37.02mg | 5% | |
| Sodium | 610.04mg | 11% | |
| Potassium | 169.56mg | 1% | |
| Total Carbs | 4.1g | 1% | |
| Sugars | 0.59g | 1% | |
| Dietary Fiber | 1.45g | 2% | |
| Protein | 14.28g | 12% | |
| Vitamin C | 6mg | 4% | |
| Iron | 1.5mg | 3% | |
| Calcium | 423.1mg | 18% | |
* 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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