Natasha's Kitchen · by Natasha Kravchuk★ 4.9 (218)
Basil Pesto Recipe
NUTRITION · PER SERVING10M COOK
CAL 10%·PRO 9%
CARBS 3G5% OF CAL
0G FIBER0G ADDED1G INTRINSIC2G OTHER1G TOTAL SUGAR
FAT 20G91% OF CAL
4G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Homemade basil pesto made with fresh basil, parmesan, pine nuts, and olive oil. Far superior to store-bought and versatile with pasta, chicken, or sandwiches.
condimentitalian⚙️ food processorgluten freevegetarian
View the full recipe on Natasha's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 cups fresh basil leaves (tightly packed*)
- 3/4 cup shredded parmesan cheese
- 1/2 cup extra virgin olive oil
- 1/2 cup pine nuts (*)
- 2 garlic cloves ((large))
- 1/4 cup lemon juice ((juice of 2 small lemons))
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper
At a glance
PER SERVING · TIME 10M
CAL 10%·PRO 9%
CARBS 3G5% OF CAL
0G FIBER0G ADDED1G INTRINSIC2G OTHER1G TOTAL SUGAR
FAT 20G91% OF CAL
4G SAT16G 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
- 273mg
- Total sugar
- 1g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 85mg
- Calcium
- 106mg
- Iron
- 0.69mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 273MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.