Al'S Pesto Sauce

1. In a blender container or bowl of a food processor, place basil, parsley, cheese, pine nuts, garlic, and salt. Blend or process with steel blade, until it forms a paste. With motor running, gradually add olive oil, until sauce is consistency of soft butter.

2. Serve over hot pasta or with sliced fresh tomatoes.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	23.2285 g
Protein	5.3764 g
Carbohydrates	5.0505 g
Energy	232.6575 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1311 g
Water	22.8639 g
Aspartic acid	0.512 g
Calcium, Ca	47.88 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.1364 g
Lutein + zeaxanthin	1359.0375 g
Fiber, total dietary	1.6328 g
Fatty acids, total saturated 22:0	0.023 g
Carotene, beta	759.8175 g
Niacin	1.6971 mg
Vitamin A, RAE	63.6975 g
Arginine	0.8425 g
Riboflavin	0.0948 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0378 g
Fatty acids, total saturated 20:1	0.2703 g
Glutamic acid	1.054 g
Sodium, Na	1.635 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0057 g
Total lipid (fat)	23.2285 g
Manganese, Mn	3.2462 mg
Fructose	0.0284 g
Proline	0.2521 g
Fatty acids, total saturated 16:0	1.0926 g
Sucrose	1.1644 g
Choline, total	21.5685 mg
Sugars, total	1.2836 g
Serine	0.3056 g
Fatty acids, total saturated 18:0	0.4703 g
Vitamin B-6	0.0689 mg
Selenium, Se	0.3082 g
Ash	1.2317 g
Fatty acids, total saturated 18:1 undifferentiated	6.0782 g
Pantothenic acid	0.1558 mg
Phenylalanine	0.2081 g
Beta-sitosterol	44.55 mg
Copper, Cu	0.5392 mg
Betaine	0.231 mg
Thiamin	0.131 mg
Methionine	0.096 g
Iron, Fe	2.6272 mg
Carbohydrate, by difference	5.0505 g
Phosphorus, P	207.5025 mg
Folate, total	27.795 g
Tocopherol, gamma	3.8015 mg
Alanine	0.2625 g
Valine	0.2624 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.1191 g
Fatty acids, total saturated 18:2 undifferentiated	11.2056 g
Glycine	0.2625 g
Glucose (dextrose)	0.0284 g
Zinc, Zn	2.3713 mg
Isoleucine	0.2079 g
Fatty acids, total polyunsaturated	11.5924 g
Tocotrienol, gamma	0.2329 mg
Leucine	0.3803 g
Vitamin A, IU	1275.7875 IU
Folate, DFE	27.795 g
Tryptophan	0.0455 g
Vitamin C, total ascorbic acid	4.59 mg
Galactose	0.0648 g
Fatty acids, total saturated 20:0	0.0773 g
Campesterol	6.75 mg
Starch	0.4826 g
Tyrosine	0.1903 g
Vitamin K (phylloquinone)	117.7432 g
Fatty acids, total saturated	1.6632 g
Histidine	0.1273 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0176 g
Fatty acids, total monounsaturated	6.3539 g
Threonine	0.1499 g
Folate, food	27.795 g
Cryptoxanthin, beta	11.04 g
Vitamin E (alpha-tocopherol)	3.3409 mg
Magnesium, Mg	100.0725 mg
Lysine	0.2087 g
Potassium, K	272.2875 mg
Cystine	0.1042 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.25 teaspoon	0	0	0
Extra virgin olive oil	0.5 cup	0	0	0
Garlic Clove	2	0	0	0
Basil	1 cup	5.52	0.636	0.1536
pine nut	0.25 cup	227.1375	4.4145	23.0749
parmigiano reggiano cheese	0.5 cup	0	0	0
italian parsley	0.5 cup	0	0	0