4 Serves
15 Mins
12 g
7 g
48 g
Place the pine nuts and garlic cloves into the food processor and pulse until they are finely minced.
Ingredients, vitamins, and health benefits
Pine Nuts
Garlic
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
ItalianVitamin E
13 mg / 15 mgVitamin K
514 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
88 µg / 400 µgCalcium
426 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
124 mg / 420 mgPhosphorus
297 mg / 1,250 mgPotassium
493 mg / 4,700 mgSodium
217 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
5 µg / 55 µgFiber
3 g / 28 gSugar
2 g / 50 gSaturated Fat
13 g / 20 gCholesterol
21 mg / 300 mgCaffeine
0 mgNet Carbs
4 gAlcohol
0 g
Add the fresh basil leaves, white cheese, and lemon juice to the processor. Pulse the mixture until all ingredients are finely minced and well combined.
With the food processor running, slowly drizzle the cooking oil through the feed tube until the pesto reaches a smooth, emulsified consistency.
Transfer the finished pesto into a heavy-duty plastic bag and store it in the refrigerator to allow the flavors to meld before serving.
Basil
White Cheese
Lemon Juice
Cooking Oil
Vitamin A
364 µg / 900 µgVitamin C
24 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
13 mg / 15 mgVitamin K
514 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
88 µg / 400 µgCalcium
426 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
124 mg / 420 mgPhosphorus
297 mg / 1,250 mgPotassium
493 mg / 4,700 mgSodium
Fiber
3 g / 28 gSugar
2 g / 50 gSaturated Fat
13 g / 20 gCholesterol
21 mg / 300 mgCaffeine
0 mgNet Carbs
32
g165
g46
g
Italian
FrenchZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
5 µg / 55 µgAlcohol
0 g