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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. We reduced the amount of oil, pine nuts, cheese, and butter usually found in a classic pesto, cutting 28 grams of fat per serving without losing any flavor. | 2. Avoid packing the basil leaves when you measure them so you won't use too much. | 3. 1. | 4. Combine the first 5 ingredients in a food processor; process until finely minced. | 5. Place in a large bowl. | 6. Stir in cheeses and butter until blended. | 7. 2. | 8. Cook pasta according to package directions, omitting salt and fat. | 9. Drain in a colander over a bowl, reserving 3 tablespoons cooking liquid. | 10. Add pasta and reserved cooking liquid to pesto, tossing to coat. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
basil leaf	4	cups		-	-	-	-
pine nut	2	tablespoons		113.5688	2.2072	2.3102	11.5374
extra virgin olive oil	2	tablespoons		-	-	-	-
salt	1/4	teaspoon		-	-	-	-
garlic	2	cloves	peeled	8.94	1.9836	0.3816	0.03
parmesan cheese	1/2	cup	grated	148.0	16.0	16.0	2.0
romano cheese	2	tablespoons	grated	-	-	-	-
butter	2	teaspoons	softened	57.0	2.6189999999999998	1.781	4.8
penne	2	cups	uncooked	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.