Ligurian Pesto
(0 votes)
(0 votes)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
157
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 157 cal. | (7 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 1 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.6 g | (2 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 6.2 μg | (10 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 1 mg | (8 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 6 μg | (2 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 0.8 μg | (2 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 65 mg | (2 %) | ||
| Calcium | 73 mg | (7 %) | ||
| Magnesium | 17 mg | (6 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 3 g | |||
| Uric acid | 1 mg | |||
| Cholesterol | 4 mg | |||
| Complete sugar | 0 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
Preparation
Kitchen utensils
1 Cutting board, 1 Small knife, 1 Large knife, 1 Bowl, 1 Tablespoon, 1 Teaspoon, 1 Citrus juicer, 1 Baking sheet, 1 Sieve, 1 Fork
Preparation steps
1.
Slowly toast the pine nuts in a dry frying pan, then take out and leave to cool.
2.
Wash the basil, shake dry and pick the leaves from the stalks.
3.
Crush the peeled garlic, a little salt and the pine nuts in a mortar. Add the basil and grind to a paste, then work in the grated Parmesan. Continue grinding, gradually adding the oil in a thin stream, to produce a creamy pesto. Season to taste with salt.
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