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Homemade Basil Pesto to Stock for Winter

Sauce as a winter preserve? Yes, it's a real thing! Give it a try! I love putting up preserves for winter — it makes me feel like a proper Homemaker (yes, with a capital H). You'll smile, but it's true. Among my many jams and salads, the famous Italian pesto sauce also has a place of honor, and I'm eager to share the recipe with you.

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Basil pesto sauce for winter at home
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 13 % 7 g
Fats 84 % 47 g
Carbohydrates 4 % 2 g
443 kcal
GI: 100 / 0 / 0
    1. Put the basil, sunflower seeds (or nuts), garlic, Parmesan, and lemon juice in a food processor. Blend. 2. Add olive oil to reach the consistency you want — you can make your pesto thick or thinner, however you like. 3. Season with salt and pepper. 4. You can keep some of the pesto in an airtight container in the refrigerator for up to two weeks. And to enjoy pesto with a hot side dish in winter, freeze a batch — the sauce keeps in the freezer for 6 months! Enrich your diet, and always stay positive!

Caloric content of the products possible in the composition of the dish

  • Garlic - 143  kcal/100g
  • Fresh basil - 27  kcal/100g
  • Dried basil - 251  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Dried whole safflower seed kernels - 615  kcal/100g
  • Sunflower seeds - 560  kcal/100g
  • Salt - 0  kcal/100g
  • Lemon juice - 16  kcal/100g
  • Olive oil - 913  kcal/100g
  • Parmesan cheese 45% fat - 389  kcal/100g

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