Pesto Alla Genovese

1. In a food processor, mince the garlic and basil with the salt.

2. With the machine running, add the oil in a thin stream and continue processing until well blended.

3. Add pine nuts and butter, process until the nuts are chopped.

4. Makes one cup pesto, or enough to dress one pound of pasta.

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Nutrient	Quantity
Total fats	140.3049 g
Protein	23.6735 g
Carbohydrates	26.3266 g
Energy	1424.2975 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.962 g
Water	8.1743 g
Aspartic acid	0.7171 g
Calcium, Ca	400.34 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.1364 g
Lutein + zeaxanthin	3.9975 g
Fiber, total dietary	2.7698 g
Fatty acids, total saturated 22:0	0.1623 g
Carotene, beta	11.2375 g
Niacin	2.4914 mg
Vitamin A, RAE	16.7875 g
Arginine	1.2486 g
Riboflavin	0.1797 mg
Tocopherol, beta	0.1188 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0378 g
Fatty acids, total saturated 20:1	0.6467 g
Glutamic acid	1.6316 g
Sodium, Na	474.955 mg
Fatty acids, total saturated 16:1 undifferentiated	1.4275 g
Total lipid (fat)	140.3049 g
Manganese, Mn	3.2896 mg
Fructose	0.0236 g
Proline	0.3551 g
Fatty acids, total saturated 16:0	14.4474 g
Fatty acids, total saturated 8:0	0.0224 g
Sucrose	1.1644 g
Choline, total	26.7085 mg
Sugars, total	1.8716 g
Serine	0.4388 g
Fatty acids, total saturated 10:0	0.0505 g
Fatty acids, total saturated 18:0	3.1236 g
Vitamin B-6	0.1681 mg
Selenium, Se	18.4082 g
Ash	4.2741 g
Fatty acids, total saturated 18:1 undifferentiated	86.2153 g
Pantothenic acid	0.2455 mg
Phenylalanine	0.3295 g
Beta-sitosterol	44.55 mg
Copper, Cu	0.7154 mg
Betaine	0.243 mg
Thiamin	0.3472 mg
Retinol	15.6 g
Methionine	0.1802 g
Iron, Fe	4.9497 mg
Carbohydrate, by difference	26.3266 g
Phosphorus, P	596.0425 mg
Folate, total	36.355 g
Tocopherol, gamma	4.6595 mg
Fatty acids, total saturated 4:0	0.0648 g
Alanine	0.3783 g
Cholesterol	8 mg
Valine	0.3986 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.1191 g
Fatty acids, total saturated 18:2 undifferentiated	24.8881 g
Glycine	0.4282 g
Glucose (dextrose)	0.0236 g
Fatty acids, total saturated 14:0	0.2188 g
Zinc, Zn	4.1425 mg
Isoleucine	0.3108 g
Fatty acids, total saturated 12:0	0.056 g
Fatty acids, total polyunsaturated	26.109 g
Tocotrienol, gamma	0.2329 mg
Fatty acids, total polyunsaturated 17:1	0.135 g
Leucine	0.5576 g
Vitamin A, IU	80.7775 IU
Folate, DFE	36.355 g
Tryptophan	0.0986 g
Vitamin C, total ascorbic acid	2.142 mg
Phytosterols	238.68 mg
Fatty acids, total saturated 20:0	0.5244 g
Fatty acids, total saturated 6:0	0.0384 g
Campesterol	6.75 mg
Starch	0.4826 g
Tyrosine	0.2886 g
Vitamin B-12	0.44 g
Vitamin K (phylloquinone)	83.4692 g
Fatty acids, total saturated	18.8236 g
Histidine	0.2005 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0176 g
Fatty acids, total monounsaturated	88.4288 g
Threonine	0.2451 g
Folate, food	36.355 g
Fatty acids, total polyunsaturated 17:0	0.0238 g
Vitamin E (alpha-tocopherol)	18.6677 mg
Magnesium, Mg	116.6125 mg
Lysine	0.2844 g
Potassium, K	528.7275 mg
Cystine	0.1554 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.75 teaspoon	0	0	0
Butter	1 tablespoon	85.5	3.9285	7.2
Garlic	2 cloves	8.94	1.9836	0.03
Olive oil	0.5 cup	954.72	0	108
Parmesan cheese	0.5 cup	148	16	2
pine nut	0.25 cup	227.1375	4.4145	23.0749
basil leaf	1.5 cups	0	0	0