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Ingredientes
- 2 c. Basil leaves, loosely packed and removed from the stem**
- 1/2 c. Fresh parsley leaves
- 1/2 c. Extra-virgin extra virgin olive oil
- 2 x Cloves garlic, peeled
- 1/4 tsp Salt
- 1/4 tsp Freshly grnd pepper
- 1/4 c. Pine nuts, or possibly almonds
- 1/4 c. Fresh parmesan cheese Or possibly asiago cheese
Direcciones
- ** (Preferably 'Sweet Genovese' or possibly 'Fine Green')
- In a blender or possibly food processor, puree the basil, parsley, oil, garlic, salt, and pepper. Toast the pine nuts in a dry skillet over medium heat till golden, about 5 minutes. Remove from the pan and cold. Add in the nuts and cheese to the basil mix. Process briefly till the pesto is smooth.
- Store in the refrigerator for a week, or possibly freeze in serving-size portions.
- Notes: Makes 1-1/4 c.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 225g | |
| Calories 1264 | |
| Calories from Fat 1170 | 93% |
| Total Fat 133.39g | 167% |
| Saturated Fat 20.57g | 82% |
| Trans Fat 0.0g | |
| Cholesterol 22mg | 7% |
| Sodium 985mg | 41% |
| Potassium 464mg | 13% |
| Total Carbs 9.1g | 2% |
| Dietary Fiber 2.6g | 9% |
| Sugars 1.55g | 1% |
| Protein 15.38g | 25% |
