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Ingredientes
- 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
- 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.
- This recipe yields about 1 c. ofpesto.
- 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% |
