Photo: Mike Kenneally
Estimated Nutrition (whole recipe, rough)
490
Calories
17g
Protein
43g
Fat
15g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pine Nut | 1 oz (28g) | 191 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Green Beans | 1 cup (100g) | 31 |
| Walnut | 1 walnut half (4g) | 26 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 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
- 2 lb. fresh green beans
- 1/4 tsp. salt
- 1 c. fresh basil leaves, packed
- 2 T. pine nuts (pignoli nuts)
- 1/4 c. olive oil
- 1 lg. garlic clove, mashed
- 1/3 c. chopped fresh parsley leaves
- 1/4 c. grated Parmesan cheese
Directions
1
Parboil beans; drain well.
2
Make pesto by placing oil, salt, garlic, basil, parsley and nuts in blender or food processor; puree.
3
Add cheese and blend again. Dilute as needed with more oil and a little hot water.
4
Toss with beans and serve at room temperature.
Recipe sourced from
fandom