Marisa Zorgniottps Base For Pesto
|Basil leaves||5 Cup (80 tbs) (About Five Bunches)|
|Olive oil||1⁄2 Cup (8 tbs)|
|Salt||To Taste (Preferably Kosher Salt)|
Rinse the basil well in cold water and remove the tough stems.
Place the leaves in a blender until it is full but not over crowded.
Add the oil and salt and blend, pushing it down carefully with a rubber spatula, until thoroughly homogenized.
Pour and scrape this into a freezer container.
Serving size: Complete recipe
Calories 982 Calories from Fat 961
% Daily Value*
Total Fat 109 g167.3%
Saturated Fat 15 g74.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 394.5 mg16.4%
Total Carbohydrates 3 g1.1%
Dietary Fiber 1.9 g7.7%
Sugars 0.4 g
Protein 4 g7.6%
Vitamin A 126.6% Vitamin C 36%
Calcium 21.4% Iron 24.5%
*Based on a 2000 Calorie diet