Joan's Pesto

Recipesfull introduces to you: Pasta Sauce Recipes. (Joan's Pesto). The difference between good pesto and great pesto is always using the highest quality ingredients – especially the olive oil and Parmesan cheese. Make sure basil is well coated with lemon juice and olive oil or the basil sprigs will turn black. Try drizzling on a little olive oil on the surface of the pesto to create an air barrier, if you won't be serving immediately.

Brief

Prep 20 mins

Total: 20 mins

Servings: 6

Yield: 6 servings

Joan's Pesto

Ingredients

½ cup extra-virgin olive oil

1 lemon

juiced

6 cloves garlic

1 cup fresh basil leaves

1 cup walnuts

1 cup freshly shredded Parmesan cheese

1 cup extra-virgin olive oil

salt and ground black pepper to taste

BLT Pasta Carbonara

Side Dish

Directions

Step 1

Blend the 1/2 cup olive oil the lemon juice garlic basil leaves walnuts and Parmesan cheese in a food processor until all ingredients are integrated. With the processor running slowly drizzle 1 cup olive oil into the mixture until the mixture becomes a thick slightly textured paste.

Nutritional Information

Joan's Pesto

Servings Per Recipe:6

Calories: 699.9

% Daily Value *

Protein: 8.7g 18%

Carbohydrates: 6.4g 2%

Dietary Fiber: 2.4g 10%

Sugars: 0.6g

Fat: 72.8g 112%

Saturated Fat: 11.4g 57%

Cholesterol: 9.6mg 3%

Vitamin A Iu: 464.7IU 9%

Niacin Equivalents: 2mg 16%

Vitamin B6: 0.2mg 12%

Vitamin C: 16.8mg 28%

Folate: 26.8mcg 7%

Calcium: 215.9mg 22%

Iron: 1.1mg 6%

Magnesium: 45.9mg 16%

Potassium: 160.9mg 5%

Sodium: 227.9mg 9%

Thiamin: 0.1mg 9%

Calories From Fat: 655.2

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.