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Ingredientes
- 2 c. Packed fresh basil leaves, washed well and spun dry
- 2/3 c. Extra virgin olive oil
- 1/2 c. Pecans, toasted golden and cooled
- 1/3 c. Freshly grated Parmesan
- 2 lrg Garlic cloves, minced and mashed to a paste with 1/2 tsp. salt
Direcciones
- In a food processor blend together all ingredients with salt and pepper to taste till smooth.(Pesto keeps, surface covered with plastic wrap, chilled, 1 week.)
- Makes about 1 1/4 c..
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 253g | |
| Calories 1674 | |
| Calories from Fat 1561 | 93% |
| Total Fat 177.79g | 222% |
| Saturated Fat 29.82g | 119% |
| Trans Fat 0.0g | |
| Cholesterol 34mg | 11% |
| Sodium 798mg | 33% |
| Potassium 256mg | 7% |
| Total Carbs 6.41g | 2% |
| Dietary Fiber 3.3g | 11% |
| Sugars 1.64g | 1% |
| Protein 21.34g | 34% |
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