Servings: 1
Ingredients
- 1 1/2 c. Fresh basil leaves, (loosely packed)
- 1/3 c. Fresh mint leaves, (loosely packed)
- 1 Tbsp. Finely-minced garlic
- 3 Tbsp. Lightly-toasted pine nuts (or possibly lightly-toasted minced walnuts)
- 1/2 c. Extra virgin olive oil
- 1/3 c. Freshly-grated Parmesan or possibly Asiago cheese
- 2 Tbsp. Heavy cream, optional Salt, to taste Freshly-grnd black pepper, to taste
Directions
- In a food processor or possibly blender add in basil, mint, garlic, nuts, and extra virgin olive oil and puree. Transfer mix to a bowl and stir in cheese and cream. Add in salt and pepper to taste. Store covered and refrigerated for up to 5 days.
- This recipe yields about 1 c. ofpesto.
- Note: Pesto freezes well. Omit garlic and cheese before freezing and add in them just before serving defrosted pesto.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
Amount Per Recipe | %DV |
---|---|
Recipe Size 180g | |
Calories 1080 | |
Calories from Fat 1055 | 98% |
Total Fat 119.38g | 149% |
Saturated Fat 21.86g | 87% |
Trans Fat 0.0g | |
Cholesterol 41mg | 14% |
Sodium 19mg | 1% |
Potassium 178mg | 5% |
Total Carbs 4.94g | 1% |
Dietary Fiber 1.4g | 5% |
Sugars 0.18g | 0% |
Protein 2.22g | 4% |
Advertisement
Advertisement