RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2931
| View Recipe |
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| Recipe Name: |
Pesto (Whole 30) |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2017-12-30
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| Course: |
Sauce |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
2 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
2 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$4.07
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 2
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
3 Cups basil, fresh
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Directions:
Toast nuts in a dry skillet for 2 minutes.
Combine the nuts and garlic in a food processor and pulse a few times. Add in the basil and spinach and pulse until chopped. Add the lemon juice. While running on low speed, add in the olive oil in a slow stream until all the ingredients are fully blended. Add in the salt and pepper and pulse until well combined.
Store in the fridge for 2 to 3 days or freeze in ice cube trays. |
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| Nutrition per Serving: |
| Calories: |
1764 |
Total Carbs: |
11.7 |
Net Carbs: |
4.5 |
| Cholesterol: |
0.0 |
Fat: |
184.0 |
Protein: |
8.65 |
| Fiber: |
7.19 |
Sodium: |
14.50 |
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