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Basil Pesto
Servings = 6 | Serving size =2 Tablespoons
This recipe can be multiplied by 2,3,4.
This healthy recipe freezes fairly well. This recipe keeps about 3 - 4 days tightly sealed.
| 2 Tbsp | pine nuts |
| 2 cloves | garlic (minced) |
| 4 cups | fresh basil |
| 1 ounces | Parmigiano-Reggiano (grated) |
| 2 Tbsp | water |
| 1 Tbsp | fresh lemon juice |
| 1 Tbsp | white wine vinegar |
| 2 Tbsp | extra virgin olive oil |
Place all ingredients in a blender and purée until smooth.
Nutrition Facts
Serving size: 2 Tablespoons | Servings 6
Calories 86 | Calories from Fat 67
Amount Per Serving (% Daily Value)
Total Fat 8g (12%) | Saturated Fat 2g (8%)
Monounsaturated Fat 4g | Trans Fat 0g
Cholesterol 3 mg (1 %) | Sodium 76 mg (3 %)
Total Carbohydrates 2g (1%) | Sugars 0g
Dietary Fiber 1g (5%) | Protein 3g
Vitamin A 30% | Vitamin C 11 % | Calcium 10% | Iron 6%
Vitamin K 120 mcg | Potassium 158 mg | Magnesium 32 mg
"My doctor told me to stop having intimate dinners for four. Unless there are three other people."
-Orson Welles, Actor
The refrigerator light goes on...
Wow! I can eat pesto. Accenting key flavors in healthy recipes by using the best quality ingredients lets you reduce the amount of fat and calories in the recipe. This pesto would not be as good with only fair quality olive oil or stale garlic.