Jessica in the Kitchen · by Jessica Hylton★ 5.0 (3)
Basil Pesto
NUTRITION · PER SERVING10M COOK
CAL 49%·PRO 22%
CARBS 14G5% OF CAL
3G FIBER0G ADDED0G INTRINSIC8G OTHER2G TOTAL SUGAR
FAT 104G94% OF CAL
12G SAT91G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright, fresh basil pesto made with walnuts instead of pine nuts for budget-friendly preparation. Use it on pasta, sandwiches, or as a dip.
condimentitalian⚙️ food processor🌀 blendergluten freevegetarian
View the full recipe on Jessica in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 1- 2 ½ cups basil (stemmed and washed)
- ⅓ cup walnuts (or pine nuts)
- 2 tablespoons vegan Parmesan cheese
- 3 cloves garlic
- 1 tablespoon lemon juice (or lime juice)
- ½ teaspoon coarse salt
- ⅓ cup olive oil
- ½ teaspoon pepper (adjust to taste)
At a glance
PER SERVING · TIME 10M
CAL 49%·PRO 22%
CARBS 14G5% OF CAL
3G FIBER0G ADDED0G INTRINSIC8G OTHER2G TOTAL SUGAR
FAT 104G94% OF CAL
12G SAT91G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 1291mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 527mg
- Calcium
- 163mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1291MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.