Directions:
- Put the basil, garlic, pine nuts, and salt in a food processor or blender and puree until smooth. Drizzle olive oil. Taste and add more salt if needed.
- If freezing: line ice cube trays with plastic wrap. Scoop pesto into trays using 1-2 tablespoons of pesto per cube. Freeze. Put in ziplock after solid. To use: Thaw and add cheese.
- If using fresh: Add the cheese and process a few seconds until just incorporated.
- Enough pesto for a pound of pasta and recommended it tossed with linguine, capellini or meat or cheese tortellini.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 385.56 Kcal (1614 kJ) | ||
| Calories from fat | 348.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 38.76g | 60% | |
|---|---|---|---|
| Cholesterol | 12.64mg | 4% | |
| Sodium | 444.49mg | 19% | |
| Potassium | 132.63mg | 3% | |
| Total Carbs | 3.18g | 1% | |
| Sugars | 0.55g | 2% | |
| Dietary Fiber | 0.76g | 3% | |
| Protein | 8.59g | 17% | |
| Vitamin C | 4.3mg | 7% | |
| Iron | 1.3mg | 7% | |
| Calcium | 258.8mg | 26% | |
| Amount Per 100 g | |||
| Calories | 504.83 Kcal (2114 kJ) | ||
| Calories from fat | 456.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 50.74g | 60% | |
|---|---|---|---|
| Cholesterol | 16.55mg | 4% | |
| Sodium | 581.98mg | 19% | |
| Potassium | 173.66mg | 3% | |
| Total Carbs | 4.17g | 1% | |
| Sugars | 0.72g | 2% | |
| Dietary Fiber | 0.99g | 3% | |
| Protein | 11.25g | 17% | |
| Vitamin C | 5.6mg | 7% | |
| Iron | 1.7mg | 7% | |
| Calcium | 338.8mg | 26% | |
* 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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