Basil Pesto

1. In a food processor, pulse the pine nuts, garlic, salt and chilli flakes until finely chopped.

2. Add the basil and parmesan and pulse about 10 times to chop the basil.

3. With the motor running, gradually pour in the oil.

4. Note: Make up to 1 month in advance. Store in fridge in a covered container with a layer of olive oil on top. Bring back to room temperature before using.

5. Note: Cooking time is processing time in blender approximately.

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Nutrient	Quantity
Total fats	97.3053 g
Protein	21.7544 g
Carbohydrates	21.3685 g
Energy	1019.8975 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.7462 g
Water	37.3511 g
Aspartic acid	0.5482 g
Calcium, Ca	389.84 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.1364 g
Lutein + zeaxanthin	2037.0375 g
Fiber, total dietary	1.8248 g
Fatty acids, total saturated 22:0	0.1159 g
Carotene, beta	1142.0575 g
Niacin	1.8853 mg
Vitamin A, RAE	111.3775 g
Arginine	0.8565 g
Riboflavin	0.124 mg
Tocopherol, beta	0.0792 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0378 g
Fatty acids, total saturated 20:1	0.5246 g
Glutamic acid	1.0872 g
Sodium, Na	463.555 mg
Fatty acids, total saturated 16:1 undifferentiated	0.9541 g
Total lipid (fat)	97.3053 g
Manganese, Mn	3.384 mg
Fructose	0.0308 g
Proline	0.2645 g
Fatty acids, total saturated 16:0	9.747 g
Fatty acids, total saturated 8:0	0.0224 g
Sucrose	1.1644 g
Choline, total	29.3125 mg
Sugars, total	1.9196 g
Serine	0.3174 g
Fatty acids, total saturated 10:0	0.0504 g
Fatty acids, total saturated 18:0	2.1195 g
Vitamin B-6	0.1275 mg
Selenium, Se	17.6642 g
Ash	3.9705 g
Fatty acids, total saturated 18:1 undifferentiated	57.9049 g
Pantothenic acid	0.1808 mg
Phenylalanine	0.2237 g
Beta-sitosterol	44.55 mg
Copper, Cu	0.5934 mg
Betaine	0.351 mg
Thiamin	0.155 mg
Retinol	15.6 g
Methionine	0.1004 g
Iron, Fe	5.4108 mg
Carbohydrate, by difference	21.3685 g
Phosphorus, P	494.2225 mg
Folate, total	45.955 g
Tocopherol, gamma	4.4183 mg
Fatty acids, total saturated 4:0	0.0648 g
Alanine	0.2783 g
Cholesterol	8 mg
Valine	0.2776 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.1191 g
Fatty acids, total saturated 18:2 undifferentiated	18.2882 g
Glycine	0.2771 g
Glucose (dextrose)	0.0308 g
Fatty acids, total saturated 14:0	0.2008 g
Zinc, Zn	3.6685 mg
Isoleucine	0.2203 g
Fatty acids, total saturated 12:0	0.056 g
Fatty acids, total polyunsaturated	19.29 g
Tocotrienol, gamma	0.2329 mg
Fatty acids, total polyunsaturated 17:1	0.09 g
Leucine	0.4033 g
Vitamin A, IU	1969.1875 IU
Folate, DFE	45.955 g
Tryptophan	0.0501 g
Vitamin C, total ascorbic acid	6.75 mg
Phytosterols	159.12 mg
Galactose	0.0972 g
Fatty acids, total saturated 20:0	0.3754 g
Fatty acids, total saturated 6:0	0.0384 g
Campesterol	6.75 mg
Starch	0.4826 g
Tyrosine	0.1995 g
Vitamin B-12	0.44 g
Vitamin K (phylloquinone)	211.0232 g
Fatty acids, total saturated	12.854 g
Histidine	0.1335 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0176 g
Fatty acids, total monounsaturated	59.4748 g
Threonine	0.1623 g
Folate, food	45.955 g
Fatty acids, total polyunsaturated 17:0	0.0158 g
Cryptoxanthin, beta	16.56 g
Vitamin E (alpha-tocopherol)	13.7849 mg
Magnesium, Mg	123.7525 mg
Lysine	0.2219 g
Potassium, K	548.4075 mg
Cystine	0.1076 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.25 teaspoon	0	0	0
Olive oil	0.33 cup	636.48	0	72
Parmesan cheese	0.5 cup	148	16	2
Garlic Clove	2	0	0	0
Basil	1.5 cups	8.28	0.954	0.2304
chili flake	0.25 teaspoon	0	0	0
pine nut	0.25 cup	227.1375	4.4145	23.0749