Pesto Sauce

Derek Farwagi

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Course Sauce

Cuisine Italian

Servings servings

Calories 496 kcal

Equipment

Food Blender

Ingredients

2 cups firmly packed fresh basil leaves
¾ cup freshly grated parmesan cheese
¾ cup extra virgin oil
4 garlic clove, minced
¼ cup pine nuts

Instructions

Add all ingredients except the pine nuts into food processor or blender.
Cover and blend on medium speed for about 30 seconds. Add pine nuts and blend for a further 15 seconds. Scrape the sides and blend for a couple of seconds more.

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Notes

This recipe yields over a cup of sauce and serves 4 portions. You can keep any excess refrigerated in an airtight container for about a week or frozen for over three months . Enjoy!

Nutrition

Calories: 496kcalCarbohydrates: 3gProtein: 8gFat: 51gSaturated Fat: 9gPolyunsaturated Fat: 7gMonounsaturated Fat: 33gCholesterol: 13mgSodium: 302mgPotassium: 115mgFiber: 1gSugar: 1gVitamin A: 782IUVitamin C: 3mgCalcium: 250mgIron: 1mg

Keyword Pesto