|Fresh basil||1 1⁄4 Bunch (125 gm), washed, stems removed (Or 1 Large Bunch)|
|Garlic||4 Clove (20 gm)|
|Pignoli nuts||1⁄4 Cup (4 tbs) (Also Called Pine Nuts)|
|Parmesan cheese||3⁄4 Cup (12 tbs)|
|Olive oil/1/2 cup butter and 1/2 cup olive oil||1 Cup (16 tbs)|
In work bowl of food processor or blender, chop basil leaves very fine; add garlic and process a few more seconds until well blended.
Add nuts and cheese and process 1 minute.
Add oil in a thin stream, continuing to process until all ingredients are thoroughly combined.
Place pesto in a covered container; pour 1/4 inch olive oil over pesto.
Keeps for weeks in refrigerator.
Serving size: Complete recipe
Calories 2474 Calories from Fat 2260
% Daily Value*
Total Fat 257 g395.2%
Saturated Fat 45.4 g226.8%
Trans Fat 0 g
Cholesterol 51 mg17%
Sodium 1238.6 mg51.6%
Total Carbohydrates 19 g6.3%
Dietary Fiber 6 g24.1%
Sugars 1.2 g
Protein 36 g71.9%
Vitamin A 138.1% Vitamin C 49%
Calcium 115% Iron 39.8%
*Based on a 2000 Calorie diet