Pesto, Basicethnic- italian, sauce 2 cup basil, fresh; chopped finely 1/3 cup parsley, fresh; coarsely chopped 1 clove garlic; coarsely chopped 1/3 cup Parmesan cheese; grated 3 tbs Romano cheese; grated 1/4 cup olive oil, extra virgin pinch of salt Combine prepared basil, parsley, garlic, and salt in a bowl. Add cheeses and olive oil slowly, working with a fork to make a paste. Can be used immediately . Store in refrigerator. If refrigerated, allow to set out for an hour before serving. Per tablespoon: 69 calories; 2 g protein; 6.6 g fat; 0.7 g carbohydrate; 82 mg sodium. NYC Nutrition Analysis (entire recipe): water=116 g; calories=835.4; protein=30.9 g; total fat=76.65 g; carbohydrate=8.8 g; dietary fiber=4.03 g; ash=7.12 g; calcium=1094 mg; phosphorus=681.5 mg; iron=4.84 mg; sodium=1168 mg; potassium=588.6 mg; magnesium=114.5 mg; zinc=3.21 mg; copper=0.31 mg; manganese=1.32 mg; vitamin A=4804 IU; vitamin E=7.86 mg ATE; thiamin=0.08 mg; riboflavin=0.38 mg; niacin=1.21 mg; pantothenic acid=0.66 mg; vitamin B6=0.24 mg; folate=90.45 ug; vitamin B12=0.97 ug; vitamin C=42.8 mg; saturated fat=21.3 g; monounsaturated fat=46.32 g; polyunsaturated fat=5.38 g; cholesterol=72.37 mg; selenium=15.87 ug; refuse=13.33%; %cal as carb:prot:fat=4:15:81; WW Pts=22.29; (incomplete analysis) |
