Homemade Pesto Recipe
User Reviews
5.0
9 reviews
Excellent
Homemade Pesto Recipe
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Whether you're dipping this into some french bread, or lathering it on top of some pasta, you will absolutely love how easy and flavor packed this homemade pesto recipe is.
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Ingredients
- 2 cups fresh basil leaves measured packed
- 2-3 cloves garlic cut into quarters
- 1/2 cup pine nuts, toasted
- 1/2 cup grated Parmesan cheese
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup olive oil high quality olive oil is highly recommended
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Instructions
- Place all ingredients in a blender or mini food processor. Blend until combined and resembles a paste. The pesto may be thinned with a bit of extra olive oil until desired consistency is reached.
Equipments used:
Notes
- Store the Pesto sauce in an airtight container in the refrigerator for about a week. It may turn dark green. However, this usually doesn’t affect the taste.
- Freeze pesto in an airtight container for six months or more. Thaw in the refrigerator.
Nutrition Information
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Calories
205kcal
(10%)
Carbohydrates
2g
(1%)
Protein
3g
(6%)
Fat
21g
(32%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
4g
Monounsaturated Fat
12g
Cholesterol
5mg
(2%)
Sodium
401mg
(17%)
Potassium
84mg
(2%)
Fiber
0.5g
(2%)
Sugar
0.3g
(1%)
Vitamin A
374IU
(7%)
Vitamin C
1mg
(1%)
Calcium
69mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 205 kcal
% Daily Value*
| Calories | 205kcal | 10% |
| Carbohydrates | 2g | 1% |
| Protein | 3g | 6% |
| Fat | 21g | 32% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 12g | 60% |
| Cholesterol | 5mg | 2% |
| Sodium | 401mg | 17% |
| Potassium | 84mg | 2% |
| Fiber | 0.5g | 2% |
| Sugar | 0.3g | 1% |
| Vitamin A | 374IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 69mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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