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Basil Pesto

 
One serving costs about $0.75

$0.75 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 gluten-free,primal,gluten free,primal condiment,dip,sauce,spread
spoonacular Score:50%

Spoonacular Score: 50%

 

Basil Pesto takes around around 45 minutes from beginning to end. This recipe serves 4. Watching your figure? This gluten free and primal recipe has 145 calories, 2g of protein, and 15g of fat per serving. For 75 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. It works well as a condiment. This recipe from Foodista requires lemon juice, lrgs garlic cloves, olive oil, and parmesan cheese. 1 person were impressed by this recipe. Overall, this recipe earns a solid spoonacular score of 49%. If you like this recipe, you might also like recipes such as How to Make Lightened-Up Pesto: A for Creamy Avocado Basil Pesto, Pesto Palmiers (basil Pesto Elephant Ears), and Basil Pesto.

Ingredients

Servings:
2 Tbsps
2 Tbsps pine nuts
pine nuts
2
2  garlic cloves
garlic cloves
1 cup
1 cup fresh basil leaves
fresh basil leaves
0.5 oz
0.5 oz fresh parmesan cheese
fresh parmesan cheese
2 tsps
2 tsps lemon juice
lemon juice
3 Tbsps
3 Tbsps olive oil
olive oil
2 Tbsps pine nuts
2 Tbsps
pine nuts
2  garlic cloves
2
garlic cloves
1 cup fresh basil leaves
1 cup
fresh basil leaves
0.5 oz fresh parmesan cheese
0.5 oz
fresh parmesan cheese
2 tsps lemon juice
2 tsps
lemon juice
3 Tbsps olive oil
3 Tbsps
olive oil

Equipment

food processor
food processor
ziploc bags
ziploc bags
food processor
food processor
ziploc bags
ziploc bags


Instructions

Drop pine nuts and garlic through food chute with food processor on, and process until minced. Add basil, cheese, and lemon juice; process until finely minced. With processor on, slowly pour oil through food chute; process until well-blended. Spoon into a zip-top heavy-duty plastic bag; store in refrigerator. Yield: 1 cup (serving size: 1 tablespoon). NOTES :NOTE: When served with pasta, the %%CFF fall under 30%%.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.75
Ingredient
2 tablespoons pine nuts
2 garlic cloves
1 cup fresh basil leaves
½ ounces fresh parmesan cheese
2 teaspoons lemon juice
3 tablespoons olive oil
Price
$1.07
$0.13
$0.94
$0.30
$0.07
$0.50
$3.01

Tips

Health Tips

  • The great thing about parmesan cheese is that a little goes a long way, especially if you're buying the real deal.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

Price Tips

  • Pine nuts are pretty expensive. If you're on a budget, you might try substituting other nuts or seeds, such as walnuts or sunflower seeds.

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • The average fresh lemon contains between 2 to 3 tablespoons of lemon juice (just in case you are substituting bottled lemon juice).

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • get more cooking tips

Green Tips

  • Parmesan cheese is traditionally made using rennet, an animal-derived enzyme. For this reason, true parmesan cheese is not suitable for vegetarians. You might be able to find a vegetarian hard cheese to substitute.

Disclaimer

Nutritional Information

Quickview
144 Calories
2g Protein
14g Total Fat
1g Carbs
12% Health Score
Limit These
Calories
144
7%

Fat
14g
23%

  Saturated Fat
2g
14%

Carbohydrates
1g
1%

  Sugar
0.3g
0%

Cholesterol
2mg
1%

Sodium
57mg
3%

Get Enough Of These
Protein
2g
4%

Vitamin K
33µg
32%

Manganese
0.54mg
27%

Vitamin E
2mg
14%

Vitamin A
345IU
7%

Phosphorus
59mg
6%

Calcium
56mg
6%

Copper
0.1mg
5%

Magnesium
18mg
5%

Zinc
0.49mg
3%

Iron
0.58mg
3%

Vitamin C
2mg
3%

Vitamin B6
0.04mg
2%

Vitamin B2
0.03mg
2%

Potassium
59mg
2%

Vitamin B1
0.03mg
2%

Folate
6µg
2%

Selenium
1µg
2%

Vitamin B3
0.3mg
1%

Fiber
0.32g
1%

covered percent of daily need

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