Perfect Parsley Pesto

1. Chop pistachios, set aside.

2. Whirl ingredients except pistachios and pasta in food processor.

3. Boil pasta to al-dente stage.

4. Drain and put in serving dish, retaining 2 tablespoons of pasta water

5. Add 2 tablespoon of pasta water to blend in food processor. whirl again.

6. Pour over hot pasta, toss.

7. Garnish with chopped pistachios and additional romano cheese if desired.

8. Serve hot with garlic bread and green salad. Leftovers may be served hot or cold.

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

Nutrient	Quantity
Total fats	82.9976 g
Protein	19.496 g
Carbohydrates	23.2444 g
Energy	881.3021 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.6204 g
Water	86.6681 g
Aspartic acid	1.2989 g
Calcium, Ca	291.1516 mg
Lutein + zeaxanthin	4230.6325 g
Fiber, total dietary	8.2282 g
Fatty acids, total saturated 22:0	0.082 g
Carotene, beta	3128.125 g
Niacin	3.3435 mg
Vitamin A, RAE	270.0958 g
Arginine	1.5764 g
Riboflavin	0.3137 mg
Tocopherol, beta	0.0594 mg
Fatty acids, total saturated 20:1	0.2154 g
Glutamic acid	2.735 g
Stigmasterol	1.5375 mg
Sodium, Na	78 mg
Fatty acids, total saturated 16:1 undifferentiated	0.8822 g
Total lipid (fat)	82.9976 g
Manganese, Mn	1.0451 mg
Fructose	0.1046 g
Proline	0.6701 g
Fatty acids, total saturated 16:0	9.0869 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	4.333 g
Sucrose	2.1367 g
Choline, total	28.4878 mg
Sugars, total	3.0357 g
Serine	0.7854 g
Fatty acids, total saturated 10:0	0.0014 g
Fatty acids, total saturated 18:0	1.8406 g
Fatty acids, total saturated 20:4 undifferentiated	0.0147 g
Vitamin B-6	0.7623 mg
Selenium, Se	8.1845 g
Ash	4.2225 g
Fatty acids, total saturated 18:1 undifferentiated	51.0209 g
Pantothenic acid	0.665 mg
Phenylalanine	0.7222 g
Beta-sitosterol	60.885 mg
Copper, Cu	1.0722 mg
Betaine	0.0641 mg
Thiamin	0.7563 mg
Retinol	8.5 g
Methionine	0.3189 g
Iron, Fe	6.5265 mg
Carbohydrate, by difference	23.2444 g
Phosphorus, P	475.7858 mg
Folate, total	141.2917 g
Tocopherol, gamma	7.0423 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0065 g
Alanine	0.7079 g
Cholesterol	14.1667 mg
Valine	0.8111 g
Fatty acids, total saturated 18:2 undifferentiated	15.8994 g
Glycine	0.7809 g
Carotene, alpha	3.075 g
Glucose (dextrose)	0.1286 g
Fatty acids, total saturated 14:0	0.0472 g
Zinc, Zn	3.0964 mg
Isoleucine	0.6011 g
Maltose	0.0523 g
Tocopherol, delta	0.246 mg
Fatty acids, total polyunsaturated	16.5609 g
Tocotrienol, gamma	0.5135 mg
Fatty acids, total polyunsaturated 17:1	0.0675 g
Leucine	1.0518 g
Tocotrienol, alpha	0.0025 mg
Vitamin A, IU	5264.7891 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0034 g
Folate, DFE	141.2917 g
Tryptophan	0.2269 g
Vitamin C, total ascorbic acid	85.6865 mg
Phytosterols	188.145 mg
Fatty acids, total saturated 20:0	0.2377 g
Fatty acids, total saturated 6:0	0.0037 g
Campesterol	3.075 mg
Starch	0.5135 g
Tyrosine	0.4365 g
Vitamin B-12	0.2833 g
Vitamin K (phylloquinone)	1016.711 g
Fatty acids, total saturated	11.4125 g
Histidine	0.3609 g
Fatty acids, total monounsaturated	52.1917 g
Threonine	0.5186 g
Folate, food	141.2917 g
Fatty acids, total polyunsaturated 17:0	0.0147 g
Vitamin E (alpha-tocopherol)	9.238 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0094 g
Magnesium, Mg	104.2025 mg
Lysine	0.6538 g
Potassium, K	877.4779 mg
Cystine	0.2118 g
Fluoride, F	1.0455 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Garlic	1 tablespoon	12.665	2.8101	0.0425
Olive oil	0.25 cup	477.36	0	54
Tahini	2 tablespoons	171	7.857	14.4
Parsley	1 cup	21.6	3.798	0.474
Pistachio	0.25 cup	172.2	8.3548	13.9359
lime juice	1 teaspoon	1.2604	0.4245	0.0035
romano cheese	2 tablespoons	0	0	0
basil leaf	1 cup	25.2167	0	0.1417
angel hair pasta	1	25.2167	0	0.1417