Pesto
(0 votes)
(0 votes)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
766
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 766 cal. | (36 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 72 g | (62 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 9.4 mg | (78 %) | ||
| Vitamin K | 24.8 μg | (41 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.7 mg | (56 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 50 μg | (17 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 5.1 μg | (11 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 467 mg | (12 %) | ||
| Calcium | 742 mg | (74 %) | ||
| Magnesium | 87 mg | (29 %) | ||
| Iron | 6 mg | (40 %) | ||
| Iodine | 41 μg | (21 %) | ||
| Zinc | 4.4 mg | (55 %) | ||
| Saturated fatty acids | 18.2 g | |||
| Uric acid | 16 mg | |||
| Cholesterol | 41 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
Preparation steps
1.
Toast the pine nuts in a pan (_without oil!_).
2.
Finely grate the parmesan cheese.
3.
Remove the basil leaves from the stems. Rinse and pat dry.
4.
Put the basil, pine nuts, basil and peeled garlic cloves in a food processor. Add one half of the oil and finely puree.
5.
Add the cheese and puree briefly.
6.
Mix in enough of the remaining oil to make a creamy pesto. Season with salt and pepper to taste.
7.
Fill the jar and cover with a thin layer of olive oil. Close well.
8.
Will last for at least 3 days if refrigerated.
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