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Pesto Verde
(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Preparation:
20 min.
Preparation
Calories:
800
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 800 cal. | (38 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 85 g | (73 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 12.3 mg | (103 %) | ||
| Vitamin K | 38.5 μg | (64 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.9 mg | (24 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 27 μg | (9 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 3.4 μg | (8 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 241 mg | (6 %) | ||
| Calcium | 58 mg | (6 %) | ||
| Magnesium | 73 mg | (24 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 11.9 g | |||
| Uric acid | 3 mg | |||
| Cholesterol | 1 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Preparation steps
1.
Toast the pine nuts in a dry frying pan. Remove from the heat and set aside.
2.
Rinse the basil, dry thoroughly, and remove the leaves. Puree the basil with the parmesan and the oil.
3.
Coarsely chop the pine nuts, then mix into the pesto. Season to taste with salt and pepper, and serve.
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