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Description
The most common use for pesto is with pasta, but there are many other uses. I have drizzled it on pizza, garlic bread, pasta with tomato sauce and even spaghetti & meatballs. I think it really rocks in combination with tomatoes. I have also drizzled it along with balsamic vinegar over fresh tomatoes and mozzarella cheese, creating a different version of Caprese Salad.
Ingredients
US|METRIC
4 SERVINGS
- 1 cup fresh basil leaves
- 3/4 cup olive oil
- 1/2 cup Parmesan cheese
- 1/2 cup cashews (or your favorite nuts, pine nuts, walnuts)
- 3 cloves garlic (fresh)
- 1/4 tsp. salt
- 1/8 tsp. black pepper
- 1 Tbsp. lemon juice (freshly squeezed)
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Directions
- Put nuts in a preheated dry skillet over medium heat for about 3 - 5 minutes. Watch closely and stir frequently to avoid burning nuts.
- Wash and dry basil before using.
- Put nuts, olive oil, parmesan cheese, garlic, salt, pepper and lemon juice in a food processor or blender and blend until smooth.
NutritionView More
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570Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories570Calories from Fat500 |
% DAILY VALUE |
Total Fat56g86% |
Saturated Fat10g50% |
Trans Fat |
Cholesterol10mg3% |
Sodium350mg15% |
Potassium240mg7% |
Protein10g |
Calories from Fat500 |
% DAILY VALUE |
Total Carbohydrate10g3% |
Dietary Fiber1g4% |
Sugars2g |
Vitamin A15% |
Vitamin C8% |
Calcium20% |
Iron15% |
* 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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