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Karyn Todd: "My pesto turned out perfectly! I love that the re…" Read More
7Ingredients
15Minutes
1440Calories
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Ingredients
US|METRIC
1 SERVINGS
- 3 cups fresh basil leaves (lightly-packed)
- 1/2 cup freshly grated Parmesan
- 1/3 cup shelled pistachios
- 3 cloves garlic
- 1 tsp. sea salt
- 1/2 tsp. cracked black pepper (freshly-)
- 1/2 cup extra-virgin olive oil
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NutritionView More
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1440Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories1440Calories from Fat1280 |
% DAILY VALUE |
Total Fat142g218% |
Saturated Fat26g130% |
Trans Fat |
Cholesterol45mg15% |
Sodium3130mg130% |
Potassium900mg26% |
Protein32g |
Calories from Fat1280 |
% DAILY VALUE |
Total Carbohydrate20g7% |
Dietary Fiber7g28% |
Sugars4g |
Vitamin A150% |
Vitamin C45% |
Calcium80% |
Iron40% |
* 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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Reviews(2)
Karyn Todd 5 years ago
My pesto turned out perfectly! I love that the recipe writer included so many variation options. I'll definitely revisit this one.
Katie H. 5 years ago
This is a great basic recipe. I modified it to fit what I had available in my fridge. I used a dry sharp block of sliced Dubliner cheddar cheese instead and it worked well. The dish turned out delicious. Great cheesy, herbs and garlic flavor. The pistachios added some crunch. I served it with Italian herb chicken tenders and spiral noodles. My husband ate it as leftovers too and he normally passes on leftovers. Thanks for providing the recipe!