Pesto, Please!

Here’s a quick video on how to make one of the most versatile and delicious spreads in the culinary world. Pesto can be made in the moment, stored in the fridge for up to 10 days or frozen for up to 6 months. Use it as is, to garnish hamburgers and sandwiches or double the oil and toss in fresh pasta and a protein and you have a balanced dish that will take your meal to the next level. Enjoy!

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Pesto, Please!

This recipe is as versatile as can be when you use it as a spread, a sauce, or a garnish and it works equally well with fresh and dried basil.  It takes the Chicken Pesto Sandwich to a new level that will make you a superstar in the kitchen.

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Pesto, Please!
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Course Sauces
Cuisine Italian
Balance Factor -15
Prep Time 15 mins
Serving Size 1 tbsp
Servings
tbsp
Ingredients
Course Sauces
Cuisine Italian
Balance Factor -15
Prep Time 15 mins
Serving Size 1 tbsp
Servings
tbsp
Ingredients
Instructions
  1. Blend nuts, olive oil, garlic, and salt in a food processor until uniform (about 1 min.)
  2. Add Parmesan cheese and basil and pulse until combined well.
  3. Store in fridge in a sealed container up to 2 weeks.
Recipe Notes

This recipe makes 16 servings of 1 tablespoon each or 1 cup in total.  Each tablespoon has 110 cals with a BF -15. 

Nutrition Facts
Pesto, Please!
Amount Per Serving
Calories 110 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 5mg 2%
Sodium 261mg 11%
Potassium 32mg 1%
Total Carbohydrates 1g 0%
Dietary Fiber 1g 4%
Sugars 0.1g
Protein 4g 8%
Vitamin A 2%
Vitamin C 1%
Calcium 11%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.

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