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Basil Pesto

Want to make an all-purpose sauce? So tasty! A holiday table usually has both meat and fish. When I don't feel like fussing with a whole range of sauces, I make pesto. This Italian sauce is incredibly versatile — delicate yet zesty at the same time! And it's very easy to make.

Tereza*kAuthor avatar
Recipe author
Basil pesto
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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 19 % 10 g
Fats 75 % 40 g
Carbohydrates 6 % 3 g
402 kcal
GI: 100 / 0 / 0
    1. Peel the garlic. 2. Grind the pistachios in a blender. 3. Combine the pistachios, crushed garlic, finely chopped basil, and lemon juice in the blender. Add salt. 4. Stirring gradually, add the olive oil. 5. Combine the mixture with the grated Parmesan and mix well. I do this with a blender. 6. The sauce is ready. Enjoy!

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
  • Raw California walnut - 629  kcal/100g
  • Pistachios - 638  kcal/100g
  • Salt - 0  kcal/100g
  • Lemon juice - 16  kcal/100g
  • Olive oil - 913  kcal/100g
  • Parmesan cheese 45% fat content - 389  kcal/100g

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