Photo: Alexander Maasch
Home Grown Pesto
7 ingredients
10 min
1 cup
openrecipes
"Pesto using basil from my garden. I used lemon juice concentrate, as that's what was in the fridge. Lemon juice brightens the flavor. Taste before adding salt and pepper. Some cheeses are saltier than others."
Estimated Nutrition (whole recipe, rough)
446
Calories
12g
Protein
42g
Fat
10g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pine Nut | 1 oz (28g) | 191 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3/4 cup extra-virgin olive oil
- 1 cup coarsely grated Parmigiano-Reggiano cheese
- 1/2 cup pine nuts
- 1 1/2 teaspoons minced garlic
- 2 teaspoons lemon juice
- 2 cups packed fresh basil leaves
- salt and ground black pepper to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes