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Marisa Zorgniottps Base For Pesto

herbal.chef's picture
Ingredients
  Basil leaves 5 Cup (80 tbs) (About Five Bunches)
  Olive oil 1⁄2 Cup (8 tbs)
  Salt To Taste (Preferably Kosher Salt)
Directions

Rinse the basil well in cold water and remove the tough stems.
Drain well.
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.
Freeze.

Recipe Summary

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

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Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

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

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Marisa Zorgniottps Base For Pesto Recipe