Directions:
- Process basil, 1/4 cup pecans, olive oil, and next 3 ingredients in a blender or food processor until smooth, stopping to scrape down sides. Remove 1/2 cup pesto, and reserve for other uses. Toss hot green beans with remaining pesto; sprinkle with remaining 1/4 cup pecans.
- NOTE: Spoon leftover pesto into a airtight container; refrigerate up to 2 weeks, or freeze up to 3 months.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1494.26 Kcal (6256 kJ) | ||
| Calories from fat | 1292.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 143.56g | 221% | |
|---|---|---|---|
| Sodium | 2355.37mg | 98% | |
| Potassium | 1531.61mg | 33% | |
| Total Carbs | 53.5g | 18% | |
| Sugars | 19.77g | 79% | |
| Dietary Fiber | 24.38g | 98% | |
| Protein | 21.28g | 43% | |
| Vitamin C | 75.4mg | 126% | |
| Iron | 8.2mg | 46% | |
| Calcium | 268.9mg | 27% | |
| Amount Per 100 g | |||
| Calories | 217.82 Kcal (912 kJ) | ||
| Calories from fat | 188.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.93g | 221% | |
|---|---|---|---|
| Sodium | 343.35mg | 98% | |
| Potassium | 223.27mg | 33% | |
| Total Carbs | 7.8g | 18% | |
| Sugars | 2.88g | 79% | |
| Dietary Fiber | 3.55g | 98% | |
| Protein | 3.1g | 43% | |
| Vitamin C | 11mg | 126% | |
| Iron | 1.2mg | 46% | |
| Calcium | 39.2mg | 27% | |
* 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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