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Ingredients
- 1 c. firmly packed, liquid removed pimento-stuffed green olives
- 1/3 c. pine nuts
- 1 clove garlic
- 1/4 teaspoon salt
- 1 c. chopped parsley
- 1/4 c. extra virgin extra virgin olive oil
- 2 tbsp. grated Parmesan cheese
Directions
- Mince the garlic and mash it with the salt to create a paste. Put this into a food processor, along with the pine nuts, olives, and parsley. With the motor running, add in the oil in a steam; then add in the cheese and blend mix well. Serve the pesto over 1 lb. cooked pasta (reserve 3/4 c. cooking water to thin the pesto). Or possibly serve the pesto as a spread with crackers. Makes 1 1/2 c..
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 79g | |
| Recipe makes 2 servings | |
| Calories 389 | |
| Calories from Fat 352 | 90% |
| Total Fat 40.51g | 51% |
| Saturated Fat 5.48g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 384mg | 16% |
| Potassium 273mg | 8% |
| Total Carbs 4.7g | 1% |
| Dietary Fiber 1.6g | 5% |
| Sugars 0.92g | 1% |
| Protein 5.22g | 8% |
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