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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oil in small skillet over medium-low heat. | 2. Add pine nuts and cook 30 to 45 seconds or until lightly browned, shaking pan constantly. | 3. Remove nuts from skillet with slotted spoon and drain on paper towels. | 4. Combine pine nuts and garlic in bowl of food processor. | 5. Process unsing on/off pulsing action until mixture is finely chopped. | 6. Add undrained tomatoes to bowl and process until finely chopped. | 7. Add parsley, cheese, olives, basil and pepper and process until mixture resembles thick paste, scraping down sides of bowl occasionally with small spatula. | 8. Spoon pesto into jar with tight-fitting lid and store in refrigerator up to 1 month. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
pine nut	1/2	cup		454.275	8.829	9.2407	46.1498
garlic	2	cloves		8.94	1.9836	0.3816	0.03
sun tomato oil	1	jar	sun-dried undrained packed	-	-	-	-
flat leaf italian parsley	1	cup		-	-	-	-
parmesan cheese	1/2	cup	grated	148.0	16.0	16.0	2.0
kalamata olive	1/4	cup	pitted chopped	-	-	-	-
basil	1/4	cup		1.38	0.159	0.18899999999999997	0.0384
red pepper flake	1/4	teaspoon	crushed	-	-	-	-

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