| ⅜ cup 2¼ tsp | Olive Oil | |
| 1⅔ cups | Basil, fresh leaves | |
| 1 tbsp | Pine Nuts, whole | |
| 1 tbsp | Parmigiano Reggiano, Parmesan cheese, grated | |
| ¼ tsp | Salt, Kosher salt, table salt | |
| 1 (ea. 0.11 oz) | Garlic, raw | |
| 5.30 oz | altogether (view nutrition facts) |
by Sara
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Recipes that use this food
Preparation
- Serving size:0.88 oz (calculated)2 tbsp (by recipe creator)
- Optionally roast the pine nuts in a dry pan on medium to low heat. Be careful not to burn them
- Blend together all the ingredients in a food processor.
- Most often, you enjoy this pesto with spaghetti, but you can also add it to other dishes.
- You can store the pesto in an airtight container in the fridge for a couple of weeks. The oil will separate after a while, simply stir it in again.
Meal Prep Tip
- Calorie count150 kcal
- % of calories by macros
Fat 97.3 % 146 kcal 16.6 g Net Carbs 0.7 % 1 kcal 0.3 g Protein 2.0 % 3 kcal 0.8 g - Approx. WW SmartPoints™5.1
- Cholesterol 0.9 mg
- Sodium 111.2 mg
- Fat 16.6 g
- Saturated Fat 2.4 g
- Trans Fat 0 g
- Carbohydrates 0.5 g
- Dietary Fiber 0.2 g
- Total Sugars 0.1 g
- Added Sugar 0 g
- Sugar alcohols 0 g
- Protein 0.8 g
- Calcium 25.7 mg
- Iron 0.4 mg
- Magnesium 8.4 mg
- Potassium 31.4 mg
- Zinc 0.2 mg
- Vitamin A (Retinol Equivalents) 22 mcg
- Vitamin B12 0 mcg
- Vitamin C 1.4 mg
- Folate 5 mcg
- Folic Acid 0.1 mcg