Photo: Mike Kenneally
Estimated Nutrition (whole recipe, rough)
131
Calories
0g
Protein
14g
Fat
2g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Clove | 1 tsp ground (2g) | 7 |
| 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
- 10 cloves of garlic
- 1 bunch of basil leaves
- half a cup of extra virgin olive oil
- dash of salt
- ¼ cup of Parmegiano Reggiano
Directions
1
Crush 10 cloves of garlic using a garlic press and place in a bowl suitable to be used as a pestle.
2
Cover with a dash of salt attempt to remove the basil stems as much as possible.
3
Chop the leaves into a julienne.
4
Stir and crush into a combination using an ice scream scoop in the bowl, slowly adding the olive oil continue to stir in the Parmegiano until everything is well mixed.
5
Category:French Vegetarian
6
Category:Pesto Recipes
7
Category:Garlic Recipes
8
Category:Basil Recipes
9
Category:Parmesan cheese Recipes
Recipe sourced from
fandom