Directions:
- Pulse garlic in a food processor until finely chopped, then add nuts, cheeses, a large handful of herbs, and 1 teaspoon pepper and process until chopped. Add remaining herbs one handful at a time, pulsing after each addition, until finely chopped. With motor running, add oil and blend until incorporated.
- Cooks' note: For a smoother texture, make pesto in a blender, scraping down sides frequently before adding oil. Pesto keeps, its surface covered with plastic wrap, chilled, 1 week. Pesto can be frozen in sealed plastic bags (press out any excess air) up to 3 months. For pasta with pesto: Put 2/3 cup pesto in a large bowl. Cook 1 lb linguine or spaghetti until al dente, then whisk about 1/3 cup pasta-cooking water into pesto. Add drained pasta to pesto with salt and pepper to taste, then toss well. Serve with additional grated Parmigiano-Reggiano.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2008.17 Kcal (8408 kJ) | ||
| Calories from fat | 1653.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 183.74g | 283% | |
|---|---|---|---|
| Cholesterol | 308.92mg | 103% | |
| Sodium | 3041.8mg | 127% | |
| Potassium | 334.04mg | 7% | |
| Total Carbs | 27.57g | 9% | |
| Sugars | 2.1g | 8% | |
| Dietary Fiber | 3.37g | 13% | |
| Protein | 135.94g | 272% | |
| Vitamin C | 3.8mg | 6% | |
| Iron | 3.2mg | 18% | |
| Calcium | 981.5mg | 98% | |
| Amount Per 100 g | |||
| Calories | 291.79 Kcal (1222 kJ) | ||
| Calories from fat | 240.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.7g | 283% | |
|---|---|---|---|
| Cholesterol | 44.89mg | 103% | |
| Sodium | 441.97mg | 127% | |
| Potassium | 48.54mg | 7% | |
| Total Carbs | 4.01g | 9% | |
| Sugars | 0.3g | 8% | |
| Dietary Fiber | 0.49g | 13% | |
| Protein | 19.75g | 272% | |
| Vitamin C | 0.6mg | 6% | |
| Iron | 0.5mg | 18% | |
| Calcium | 142.6mg | 98% | |
* 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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