Basil Pesto
Nutritional values
(Percentage of daily recommendation)
| Calorie | 896 cal. | (43 %) | ||
| Protein | 12.7 g | (13 %) | ||
| Fat | 95.04 g | (82 %) | ||
| Carbohydrates | 4.08 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.87 g | (6 %) |
| Vitamin A | 109.18 mg | (13,648 %) | ||
| Vitamin D | 0.12 μg | (1 %) | ||
| Vitamin E | 0.14 mg | (1 %) | ||
| Vitamin B₁ | 0.02 mg | (2 %) | ||
| Vitamin B₂ | 0.09 mg | (8 %) | ||
| Niacin | 2.1 mg | (18 %) | ||
| Vitamin B₆ | 0.06 mg | (4 %) | ||
| Folate | 9 μg | (3 %) | ||
| Pantothenic acid | 0.14 mg | (2 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 2.38 mg | (3 %) | ||
| Potassium | 60.28 mg | (2 %) | ||
| Calcium | 317.48 mg | (32 %) | ||
| Magnesium | 18.16 mg | (6 %) | ||
| Iron | 1.92 mg | (13 %) | ||
| Zinc | 0.79 mg | (10 %) | ||
| Saturated fatty acids | 15.21 g | |||
| Cholesterol | 17 mg |
Ingredients
Preparation steps
Step 1
Toast the pine nuts in a dry pan over medium heat. Stir occasionally to keep the nuts from burning. Cook until golden brown and fragrant. Remove from the heat, place on a small plate, and let cool.
Step 2
Remove the leaves of the basil from the stems. Peel the garlic and pass through a press. Add the garlic and the pine nuts to the blender. Coarsely grate the parmesan cheese, and measure the oil.
Step 3
Add the basil and the parmesan cheese to the blender. Finely chop the ingredients in the blender. With the motor running, gradually incorporate the oil into the basil mixture.
Step 4
Puree the mixture until a thick pesto has formed. If you'd like, you can mix in a little pasta water to make it thinner. Season well with salt and pepper, then mix until combined.
The pesto goes great when served with something like freshly cooked pasta.
