Directions:
- Have ready a bowl of ice and cold water. In a saucepan of boiling salted water blanch basil, a handful at a time, 2 seconds, transferring with a slotted spoon to bowl of ice water to stop cooking. Drain basil in a sieve and pat dry.
- In a food processor purée basil with remaining ingredients until smooth and season with salt and pepper. Pesto may be made 2 days ahead and chilled, its surface covered with plastic wrap.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1202.06 Kcal (5033 kJ) | ||
| Calories from fat | 1076.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 119.63g | 184% | |
|---|---|---|---|
| Cholesterol | 44mg | 15% | |
| Sodium | 768.13mg | 32% | |
| Potassium | 496.03mg | 11% | |
| Total Carbs | 12.82g | 4% | |
| Sugars | 3.26g | 13% | |
| Dietary Fiber | 2.86g | 11% | |
| Protein | 28.87g | 58% | |
| Vitamin C | 2.9mg | 5% | |
| Iron | 4.7mg | 26% | |
| Calcium | 579.7mg | 58% | |
| Amount Per 100 g | |||
| Calories | 650.99 Kcal (2726 kJ) | ||
| Calories from fat | 583.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 64.79g | 184% | |
|---|---|---|---|
| Cholesterol | 23.83mg | 15% | |
| Sodium | 415.99mg | 32% | |
| Potassium | 268.63mg | 11% | |
| Total Carbs | 6.94g | 4% | |
| Sugars | 1.77g | 13% | |
| Dietary Fiber | 1.55g | 11% | |
| Protein | 15.63g | 58% | |
| Vitamin C | 1.6mg | 5% | |
| Iron | 2.6mg | 26% | |
| Calcium | 313.9mg | 58% | |
* 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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