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Pesto With Fresh Vegetables

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Ingredients
  Basil leaves 1 1⁄2 Cup (24 tbs)
  Garlic 2 Clove (10 gm), chopped
  Walnuts/Toasted pine nuts 1⁄2 Cup (8 tbs)
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
  Olive oil 1⁄2 Cup (8 tbs)
  Salt 1⁄2 Teaspoon
  Vegetables 1 Cup (16 tbs)
Directions

Wash and dry basil; trim off tough stems.
Combine all ingredients except vegetables in a blender and blend until smooth, scraping down sides as necessary.
(If desired, substitute parsley for 1/4 to 1/2 cup of the basil.) Serve as a dip with vegetables.
The sauce can be carried unrefrigerated.
The vegetables should be carried in a plastic bag with ice cubes.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Blending
Ingredient: 
Vegetable

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Average: 4.4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1535 Calories from Fat 1315

% Daily Value*

Total Fat 151 g231.7%

Saturated Fat 23.5 g117.7%

Trans Fat 0 g

Cholesterol 27.4 mg9.1%

Sodium 1522.6 mg63.4%

Total Carbohydrates 33 g10.9%

Dietary Fiber 10.1 g40.5%

Sugars 1.8 g

Protein 26 g52.7%

Vitamin A 193.3% Vitamin C 43.1%

Calcium 51.6% Iron 28.2%

*Based on a 2000 Calorie diet

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Pesto With Fresh Vegetables Recipe