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Ingredientes
- 1 c. Fresh basil
- 1 c. Shelled pistachio nuts
- 2 x Cloves garlic, (up to 3)
- 1/2 c. Freshly grated Parmesan
- Â Â Extra virgin olive oil
Direcciones
- Put all the ingredients in the blender and mix - you might need up to 2/3 c. extra virgin olive oil. The Parmesan will thicken it up. Serve over warm pasta.
- PUMPKIN SEED PESTO: As above, but substitute pumpkin seeds for pistachios.
- Add in 5 grams of fresh spinach too, if you'd like.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 222g | |
| Calories 1031 | |
| Calories from Fat 699 | 68% |
| Total Fat 78.17g | 98% |
| Saturated Fat 19.33g | 77% |
| Trans Fat 0.0g | |
| Cholesterol 51mg | 17% |
| Sodium 1584mg | 66% |
| Potassium 1468mg | 42% |
| Total Carbs 39.09g | 10% |
| Dietary Fiber 13.5g | 45% |
| Sugars 10.69g | 7% |
| Protein 54.72g | 88% |
