Directions:
- Bake pecans and pine nuts in a shallow pan at 350º for 12 to 15 minutes or until toasted, stirring once. Let cool 5 minutes.
- Process basil, parsley, garlic, and 1/3 cup olive oil in a food processor until coarse paste forms. Add nuts and cheese, and process until blended, stopping to scrape down sides. With processor running, pour remaining 1/3 cup oil through food chute in a slow, steady stream; process until smooth. Cover and chill up to 5 days or freeze up to 1 month, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2255.02 Kcal (9441 kJ) | ||
| Calories from fat | 2104.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 233.82g | 360% | |
|---|---|---|---|
| Cholesterol | 43.16mg | 14% | |
| Sodium | 1038.23mg | 43% | |
| Potassium | 877.69mg | 19% | |
| Total Carbs | 20.05g | 7% | |
| Sugars | 4.68g | 19% | |
| Dietary Fiber | 8.89g | 36% | |
| Protein | 36.48g | 73% | |
| Vitamin C | 53.5mg | 89% | |
| Iron | 8.1mg | 45% | |
| Calcium | 957.6mg | 96% | |
| Amount Per 100 g | |||
| Calories | 565.45 Kcal (2367 kJ) | ||
| Calories from fat | 527.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 58.63g | 360% | |
|---|---|---|---|
| Cholesterol | 10.82mg | 14% | |
| Sodium | 260.34mg | 43% | |
| Potassium | 220.08mg | 19% | |
| Total Carbs | 5.03g | 7% | |
| Sugars | 1.17g | 19% | |
| Dietary Fiber | 2.23g | 36% | |
| Protein | 9.15g | 73% | |
| Vitamin C | 13.4mg | 89% | |
| Iron | 2mg | 45% | |
| Calcium | 240.1mg | 96% | |
* 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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