4 Serves
64 Mins
Wash and dry the fresh shiso leaves thoroughly, then place them into a food processor along with the pine nuts, parmesan cheese, and garlic.
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Vitamin K
14 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
57 µg / 400 µgCalcium
349 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
95 mg / 420 mgPhosphorus
329 mg / 1,250 mgPotassium
596 mg / 4,700 mgSodium
329 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
8 µg / 55 µgFiber
3 g / 28 gSugar
1 g / 50 gSaturated Fat
5 g / 20 gCholesterol
3 mg / 300 mgCaffeine
0 mgNet Carbs
16 gAlcohol
0 g
Pulse the mixture while slowly drizzling in the olive oil until a smooth, consistent paste is formed.
Heat a frying pan over medium heat and gently warm the pesto for a few minutes to release the aromatic oils, being careful not to overheat.
Season the pesto with salt and black pepper to taste, then serve immediately while warm.
45
g90
g25
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Italian
Italian