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    You are in: Home / Recipes / Basil Parmesan Pesto Recipe
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    Basil Parmesan Pesto

    Basil Parmesan Pesto. Photo by JustJanS

    1/1 Photo of Basil Parmesan Pesto

    Total Time:

    Prep Time:

    Cook Time:

    5 mins

    5 mins

    0 mins

    VegGirl's Note:

    Create on crackers, baquettes or mixed in with pasta and chopped tomatos. Freeze leftovers in an ice cube tray so you can use as a mix-in any time.

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    Serves: 8



    Units: US | Metric


    1. 1
      In a food processor, pulse the Basil, Pinenuts & Garlic.
    2. 2
      Add Olive Oil in a stream til mixed.
    3. 3
      Add Cheese, salt & pepper then pulse till mixed.

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    Ratings & Reviews:

    • on January 23, 2011


      I chose this recipe because I happened to have 1/3 cup of pine nuts and this recipe has never been reviewed. I toasted my pine nuts and only used half the 1/3 cup of oil I had measured out. This gave me a spreadable consistency which will be perfect to freeze, then add in a little more oil when I use the pesto. The flavour is wonderful and it was a great way to use up some of my basil. Thanks for posting!

      person found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Basil Parmesan Pesto

    Serving Size: 1 (43 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 150.8
    Calories from Fat 132
    Total Fat 14.7 g
    Saturated Fat 2.6 g
    Cholesterol 5.5 mg
    Sodium 96.9 mg
    Total Carbohydrate 1.9 g
    Dietary Fiber 0.5 g
    Sugars 0.3 g
    Protein 3.9 g

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