Pesto sauce

7 15 82
Ingredients Minutes Calories
Prep Cook Servings
10 min 5 min 16
Pesto sauce
Health Highlights

Ingredients


2 cup Basil, fresh (fresh; packed (can sub half; basil leaves with baby spinach or kale))
2 tbsp Parmesan cheese, grated
1/2 cup Olive Oil, Extra Virgin (extra virgin)
1/3 cup Cashew nuts, raw (can sub chopped walnuts)
3 clove(s) Garlic (minced)
1 dash Black pepper (freshly ground; more to taste)
1 tbsp Lemon juice

Instructions


  1. Pulse basil and nuts in a food processor: Place the basil leaves and nuts into the bowl of a food processor and pulse a several times.
  2. Add the garlic and cheese and pulse several times. Scrape down the sides of the food processor with a rubber spatula.
  3. While the food processor is running, slowly add the olive oil in a steady small stream. Adding the olive oil slowly, while the processor is running, will help it emulsify and help keep the olive oil from separating. Occasionally stop to scrape down the sides of the food processor.
  4. Stir in freshly ground black pepper, add more to taste

Nutrition Facts

Per Portion

Calories 82
Calories from fat 74
Calories from saturated fat 12.4
Total Fat 8.2 g
Saturated Fat 1.4 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.9 g
Monounsaturated Fat 5.4 g
Cholesterol 0.7 mg
Sodium 14.7 mg
Potassium 39 mg
Total Carbohydrate 1.3 g
Dietary Fiber 0.2 g
Sugars 0.2 g
Protein 0.9 g

Dietary servings

Per Portion



Energy sources


Pygal6%395.85330289630417108.6939440868832690%376.5966661523315282.68397697824455%367.5059564120707108.144019349137956%90%CarbohydratesFatProtein

Meal Type(s)

Side




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