A Pinch of Healthy · by Marjorie @APinchOfHealthy★ 5.0 (1)
How to Make Pesto
NUTRITION · PER SERVING10M COOK
CAL 6%·PRO 5%
CARBS 2G6% OF CAL
0G FIBER0G ADDED0G INTRINSIC1G OTHER0G TOTAL SUGAR
FAT 13G91% OF CAL
2G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright basil sauce blended with pine nuts, garlic, Parmesan, and olive oil. Classic Italian pesto for pasta, meats, or vegetables.
condimentitalian⚙️ food processorgluten freevegetarian
View the full recipe on A Pinch of Healthy →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1/3 cup grated parmesan cheese
- 2 cups basil ((washed, mine was 22 grams on a food scale))
- 2 cloves of fresh garlic ((medium cloves))
- 1/3 cup of extra virgin olive oil ((more or less, depending on preferred texture))
- 1/3 cup pine nuts
- 1/4 teaspoon of salt ((I would use half then add the rest to taste))
- 1/8 teaspoon black pepper
At a glance
PER SERVING · TIME 10M
CAL 6%·PRO 5%
CARBS 2G6% OF CAL
0G FIBER0G ADDED0G INTRINSIC1G OTHER0G TOTAL SUGAR
FAT 13G91% OF CAL
2G SAT11G 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
- 162mg
- Total sugar
- 0g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 52mg
- Calcium
- 50mg
- Iron
- 0.39mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 162MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.