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Pesto Sauce, Winter Style

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Submitted by pleasant

YIELD

8 servings

PREP

20 min

COOK

?

READY

20 min

Ingredients

5 5
EACH EACH GARLIC CLOVES
1 1
BUNCH BUNCH PARSLEY LEAVES
1 ½ 355
CUPS ML OLIVE OIL
2 3E+1
TABLESPOONS ML BASIL
dried
2 57.8
OUNCES ML/G PINE NUTS
4 115.6
OUNCES ML/G PARMESAN CHEESE
grated
½ 2.5
TEASPOON ML SALT

Directions

Peel and cut up the garlic cloves.

Rinse the parsley and remove the stems.

Shake dry.

Add everything to the blender in the order given.

Blend on High until the sauce is smooth.

Refrigerate, covered, until needed.

This makes enough sauce for 2 lbs of pasta or 8 servings.

NOTES: You will need extra grated Parmesan cheese to sprinkle over the pasta that you have added the sauce to.

Do this just before serving.

Leftover sauce freezes well.

Use to flavor soups, or on broiled meat or fish, or as a spread on toasted French Bread.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 65g (2.3 oz)
Amount per Serving
Calories 421 96% from fat
 % Daily Value *
Total Fat 45g 69%
Saturated Fat 7g 34%
Trans Fat 0g
Cholesterol 5mg 2%
Sodium 245mg 10%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 2%
Sugars g
Protein 7g
Vitamin A 15% Vitamin C 20%
Calcium 9% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free
 

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