Directions:
- Place basil leaves and garlic in food processor or blender and process until leaves are finely chopped.
- Add nuts and process until nuts are finely chopped.
- Add cheese and process until combined.
- With the machine running, add olive oil in a slow, steady stream.
- After the oil is incorporated, turn off the machine and add salt and pepper to taste.
- If not using immediately, store in an air-tight container with a thin coating of olive oil on top to keep the sauce from turning dark.
- Pesto will keep well in the refrigerator for a week or more.
- This recipe yields approximately 3-1/2 to 4 cups, and can be halved.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 692.8 Kcal (2901 kJ) | ||
| Calories from fat | 682.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 75.81g | 117% | |
|---|---|---|---|
| Cholesterol | 2.37mg | 1% | |
| Sodium | 20.36mg | 1% | |
| Potassium | 190.14mg | 4% | |
| Total Carbs | 4.07g | 1% | |
| Sugars | 0.92g | 4% | |
| Dietary Fiber | 1.26g | 5% | |
| Protein | 4.93g | 10% | |
| Vitamin C | 3.7mg | 6% | |
| Iron | 1.9mg | 10% | |
| Calcium | 71mg | 7% | |
| Amount Per 100 g | |||
| Calories | 436.27 Kcal (1827 kJ) | ||
| Calories from fat | 429.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 47.74g | 117% | |
|---|---|---|---|
| Cholesterol | 1.49mg | 1% | |
| Sodium | 12.82mg | 1% | |
| Potassium | 119.73mg | 4% | |
| Total Carbs | 2.56g | 1% | |
| Sugars | 0.58g | 4% | |
| Dietary Fiber | 0.79g | 5% | |
| Protein | 3.11g | 10% | |
| Vitamin C | 2.3mg | 6% | |
| Iron | 1.2mg | 10% | |
| Calcium | 44.7mg | 7% | |
* 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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