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Description
Just a few uses for fresh, basil pesto:
Coat chicken breasts with it and then grill them on an outdoor grill or on a George Foreman grill. They will be tender and juicy and you just might lick the plate.
Make pesto mayo for grilled chicken, tomato and mozzarella or turkey sandwiches.
Make paninis with grilled chicken or fresh veggies.
Dress hot pasta with it.
Dress crusty bread with it and broil it.
Spread it all over pizza dough for a fresh pizza sauce.
Ingredients
US|METRIC
8 SERVINGS
- 1/2 cup toasted pine nuts
- 2 cups fresh basil leaves
- 4 garlic cloves (minced)
- 1/2 cup parmigiano reggiano cheese
- 1/2 cup extra-virgin olive oil
- 1/2 tsp. salt
- 1/2 tsp. black pepper
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Directions
- Place all of the ingredients in a food processor and pulse until finely chopped and then blend until well combined. Scrape the sides of the processor a couple of times to ensure that all ingredients are thoroughly combined. Store in the refrigerator for 3-4 days.
NutritionView More
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210Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories210Calories from Fat190 |
| % DAILY VALUE |
| Total Fat21g32% |
| Saturated Fat3.5g18% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium250mg10% |
| Potassium95mg3% |
| Protein4g |
| Calories from Fat190 |
| % DAILY VALUE |
| Total Carbohydrate2g1% |
| Dietary Fiber<1g2% |
| Sugars0g |
| Vitamin A10% |
| Vitamin C4% |
| Calcium10% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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