Pesto, Basil Lc-0.3ethnic- italian, herbs, sauce 2 tbs pine nuts; toasted 2 clove garlic 2 3/4 cups basil, fresh; (6 bunches) 2 tbs Parmesan cheese; grated (1/2 oz) 2 tsp lemon juice 3 tbs olive oil, extra-virgin Drop pine nuts and garlic through food chute with food processor on, and process until minced. Add basil, cheese, and lemon juice; process until finely minced. With processor on, slowly pour oil through food chute; process until well-blended. Spoon into a zip-top heavy-duty plastic bag; store in refrigerator. Yield: 1 cup (serving size: 1 tablespoon). Per serving: 33 Calories (kcal); 3g Total Fat; (87% calories from fat); 1g Protein; trace Carbohydrate; trace Cholesterol; 12mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTE: When served with pasta, the %CFF fall under 30%. NYC Nutrition Analysis (per serving or yield unit): water=7.63 g; calories=34.64; protein=0.79 g; total fat=3.35 g; carbohydrate=0.68 g; dietary fiber=0.34 g; ash=0.22 g; calcium=22.97 mg; phosphorus=17.37 mg; iron=0.35 mg; sodium=14.95 mg; potassium=43.16 mg; magnesium=8.91 mg; zinc=0.14 mg; copper=0.03 mg; manganese=0.16 mg; vitamin A=287.5 IU; vitamin E=0.38 mg ATE; thiamin=0.01 mg; riboflavin=0.01 mg; niacin=0.11 mg; pantothenic acid=0.03 mg; vitamin B6=0.02 mg; folate=5.43 ug; vitamin B12=0.01 ug; vitamin C=1.74 mg; saturated fat=0.58 g; monounsaturated fat=2.14 g; polyunsaturated fat=0.47 g; cholesterol=0.61 mg; selenium=0.46 ug; refuse=23.01%; %cal as carb:prot:fat=7:9:84; WW Pts=0.9; (complete analysis) |
