Pesto Pasta

6 20 366
Ingredients Minutes Calories
Prep Cook Servings
5 min 15 min 6
Pesto Pasta
Health Rating


1 bunch Basil, fresh
2 clove(s) Garlic
1/4 cup Pine nuts, dried
1/3 cup Extra virgin olive oil
2 tbsp Parmesan cheese, grated (or nutritional yeast, to taste)
341 gm Pasta, fettuccine, whole-wheat, dry (or gluten free pasta)


1. Combine basil, garlic, pine nuts, oil and cheese in a blender until a thick paste forms.

2. Cook pasta according to package directions, return to pot and stir in the pesto.


Nutrition Facts

Per Portion

Calories 366
Calories from fat 148
Calories from saturated fat 23.7
Total Fat 16.5 g
Saturated Fat 2.6 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.9 g
Monounsaturated Fat 10.2 g
Cholesterol 1.9 mg
Sodium 41 mg
Potassium 194 mg
Total Carbohydrate 44 g
Dietary Fiber 5.2 g
Sugars 0.1 g
Protein 10.1 g

Dietary servings

Per Portion

Grain 2.2
Meat Alternative 0.2

Energy sources



I usually freeze leftovers in an ice cube tray.

It is very handy to have cubes of pesto in the freezer for future pesto meals or to throw into soups or even salad dressing.

Sauté some zucchini or bell peppers for extra nutrients