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Ingredientes

Cost per recipe $9.90 view details
  • 1 1/2 c. Fresh basil leaves, (loosely packed)
  • 1/3 c. Fresh mint leaves, (loosely packed)
  • 1 Tbsp. Finely-minced garlic
  • 3 Tbsp. Lightly-toasted pine nuts (or possibly lightly-toasted minced walnuts)
  • 1/2 c. Extra virgin olive oil
  • 1/3 c. Freshly-grated Parmesan or possibly Asiago cheese
  • 2 Tbsp. Heavy cream, optional Salt, to taste Freshly-grnd black pepper, to taste

Direcciones

  1. In a food processor or possibly blender add in basil, mint, garlic, nuts, and extra virgin olive oil and puree. Transfer mix to a bowl and stir in cheese and cream. Add in salt and pepper to taste. Store covered and refrigerated for up to 5 days.
  2. This recipe yields about 1 c. ofpesto.
  3. Note: Pesto freezes well. Omit garlic and cheese before freezing and add in them just before serving defrosted pesto.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 180g
Calories 1080  
Calories from Fat 1055 98%
Total Fat 119.38g 149%
Saturated Fat 21.86g 87%
Trans Fat 0.0g  
Cholesterol 41mg 14%
Sodium 19mg 1%
Potassium 178mg 5%
Total Carbs 4.94g 1%
Dietary Fiber 1.4g 5%
Sugars 0.18g 0%
Protein 2.22g 4%
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