Directions:
- In a blender or food processor, combine the olive oil, walnuts, pine nuts, garlic, and salt; pulse or blend until smooth.
- Add the basil in small handfuls, and pulse to combine.
- When all the basil has been blended in, transfer to a bowl; add in the Parmigiano-Reggiano and softened butter; mix well to combine.
- The olive oil should form a 1-inch layer above the pesto (this keeps the air out, allowing the pesto to retain its vivid color).
- Store, covered, in the refrigerator for up to 3 days.
- Before using, let come to room temperature and stir well.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 500.79 Kcal (2097 kJ) | ||
| Calories from fat | 497.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 55.31g | 85% | |
|---|---|---|---|
| Cholesterol | 8.82mg | 3% | |
| Sodium | 155.8mg | 6% | |
| Potassium | 68.9mg | 1% | |
| Total Carbs | 1.45g | 0% | |
| Sugars | 0.25g | 1% | |
| Dietary Fiber | 0.72g | 3% | |
| Protein | 3.12g | 6% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 0.5mg | 3% | |
| Calcium | 24.8mg | 2% | |
| Amount Per 100 g | |||
| Calories | 554.75 Kcal (2323 kJ) | ||
| Calories from fat | 551.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 61.27g | 85% | |
|---|---|---|---|
| Cholesterol | 9.77mg | 3% | |
| Sodium | 172.59mg | 6% | |
| Potassium | 76.32mg | 1% | |
| Total Carbs | 1.61g | 0% | |
| Sugars | 0.28g | 1% | |
| Dietary Fiber | 0.8g | 3% | |
| Protein | 3.45g | 6% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 0.5mg | 3% | |
| Calcium | 27.5mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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