Healthy Mediterranean Food
Classic Pesto Sauce
(1 vote)
(1 vote)
Classic Pesto Sauce - Herb lovers delight!
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
128
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 128 cal. | (6 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 1 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.5 g | (2 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 4.1 μg | (7 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 1.1 mg | (9 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 6 μg | (2 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 0.7 μg | (2 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 66 mg | (2 %) | ||
| Calcium | 117 mg | (12 %) | ||
| Magnesium | 14 mg | (5 %) | ||
| Iron | 0.7 mg | (5 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 3.1 g | |||
| Uric acid | 2 mg | |||
| Cholesterol | 7 mg | |||
| Complete sugar | 0 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 bunch Basil (leaves)
- 1 Tbsp Pine nuts (toasted in a dry frying pan)
- 2 cloves garlic cloves (peeled)
- 1 tsp Sea salt (or to taste)
- ¼ cup Parmesan (finely grated)
- 2 Tbsps young pecorino romano
- ¼ cup high-quality olive oil
- freshly ground Black pepper
Product recommendation
You can also put the pesto into a jar, cover with a thin layer of olive oil and seal. It will keep in the refrigerator for 1-2 weeks.
Preparation steps
1.
Finely puree the basil leaves, pine nuts and garlic with 1/2 of the olive oil using a hand blender. Then gradually add the salt, cheese and more oil (if necessary). Season to taste with pepper.
2.
(Alternatively: crush the basil leaves, pine nuts and garlic in a largish mortar, gradually work in the salt and grated cheese and finally mix in the oil, a spoonful at a time. Season to taste with pepper. )
3.
To serve: Mix with 16 ounces of warm pasta cooked al dente.
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