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Fresh Pesto

southern.chef's picture
  Fresh basil/Parsley / coarsely chopped spinach 2 Cup (32 tbs), packed
  Grated parmesan cheese 3⁄4 Cup (12 tbs)
  Walnut pieces 1⁄2 Cup (8 tbs)
  Garlic cloves 2 Large, cut into half
  Salt 1⁄4 Teaspoon
  Freshly ground pepper 1⁄4 Teaspoon
  Olive oil 2⁄3 Cup (10.67 tbs)

Remove stems from basil.
Wash leaves thoroughly in lukewarm water, and drain well.
Position knife blade in food processor bowl; add basil and next 5 ingredients, and top with cover.
Process until smooth.
With processor running, pour oil through food chute in a slow, steady stream until combined.
Use immediately or place in an airtight container; refrigerate up to 1 week, or freeze up to 6 months

Recipe Summary

Difficulty Level: 
Very Easy
Side Dish

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Average: 4.4 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2548 Calories from Fat 2231

% Daily Value*

Total Fat 252 g387%

Saturated Fat 42.5 g212.3%

Trans Fat 0 g

Cholesterol 82.3 mg27.4%

Sodium 1921.7 mg80.1%

Total Carbohydrates 21 g7%

Dietary Fiber 13.9 g55.8%

Sugars 1.1 g

Protein 59 g118.5%

Vitamin A 59% Vitamin C 18.5%

Calcium 122.7% Iron 43.8%

*Based on a 2000 Calorie diet

Fresh Pesto Recipe