Pesto With Fresh Vegetables
|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)|
|Vegetables||1 Cup (16 tbs)|
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.
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