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Pesto

Ingredients
  Chopped fresh parsley 1 Cup (16 tbs)
  Dried whole basil 1⁄4 Cup (4 tbs)
  Garlic 1 Clove (5 gm), pressed
  Olive oil 1 Cup (16 tbs)
  Spaghetti 16 Ounce (1 Package)
  Butter/Margarine 2 Tablespoon
  Grated parmesan cheese 1 Cup (16 tbs)
Directions

GETTING READY
1. Cook sphagetti as per the package directions. Drain and keep it aside.
2. Add butter to the cooked sphagetti.

MAKING
2. In a bowl combine basil, parsley, garlic and olive oil. Blend them well and sset aside.
3. Combine sphagetti and olive oil mixture.
4. Complete the dish by stirring in Parmesan Cheese.

SERVING
5. Serve the pesto after garnishing with fresh parsley sprigs.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Basil
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
2

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Average: 4.4 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 2145 Calories from Fat 1249

% Daily Value*

Total Fat 142 g217.8%

Saturated Fat 34 g170.2%

Trans Fat 0 g

Cholesterol 87.1 mg29%

Sodium 994.3 mg41.4%

Total Carbohydrates 178 g59.3%

Dietary Fiber 2.7 g10.6%

Sugars 0.9 g

Protein 59 g117.8%

Vitamin A 71.1% Vitamin C 71.9%

Calcium 91.8% Iron 72.1%

*Based on a 2000 Calorie diet

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Pesto Recipe