Pesto Del Sol

1. In a food processor, blend spinach, basil, pine nuts, walnuts, olives and garlic. Blend in Parmesan cheese and Romano cheese. Gradually add oil, processing until smooth; season with pepper. Serve at room temperature.

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Nutrient	Quantity
Total fats	398.8915 g
Protein	50.6907 g
Carbohydrates	55.7607 g
Energy	3907.0635 kCal
Fatty acids, total saturated 18:3 undifferentiated	13.3231 g
Water	176.625 g
Aspartic acid	1.4516 g
Calcium, Ca	1038.003 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.4091 g
Lutein + zeaxanthin	1367.4865 g
Fiber, total dietary	8.6075 g
Fatty acids, total saturated 22:0	0.3475 g
Carotene, beta	782.6025 g
Niacin	5.9204 mg
Vitamin A, RAE	838.8995 g
Arginine	2.5477 g
Riboflavin	0.4409 mg
Tocopherol, beta	0.2376 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.1136 g
Fatty acids, total saturated 20:1	2.0216 g
Glutamic acid	3.1271 g
Sodium, Na	960.865 mg
Fatty acids, total saturated 16:1 undifferentiated	2.9267 g
Total lipid (fat)	398.8915 g
Manganese, Mn	10.0114 mg
Fructose	0.0759 g
Proline	0.7198 g
Fatty acids, total saturated 16:0	36.341 g
Fatty acids, total saturated 8:0	0.0449 g
Sucrose	3.4931 g
Choline, total	75.4328 mg
Sugars, total	5.0275 g
Serine	0.8924 g
Fatty acids, total saturated 10:0	0.101 g
Fatty acids, total saturated 18:0	8.2967 g
Vitamin B-6	0.5904 mg
Selenium, Se	38.3297 g
Ash	10.3845 g
Fatty acids, total saturated 18:1 undifferentiated	197.3711 g
Pantothenic acid	0.707 mg
Phenylalanine	0.5842 g
Beta-sitosterol	133.65 mg
Copper, Cu	1.5987 mg
Betaine	0.7259 mg
Thiamin	0.5429 mg
Retinol	31.2 g
Methionine	0.28 g
Iron, Fe	14.0332 mg
Carbohydrate, by difference	55.7607 g
Phosphorus, P	1216.1455 mg
Folate, total	309.622 g
Tocopherol, gamma	13.1272 mg
Fatty acids, total saturated 4:0	0.1296 g
Fatty acids, total saturated 22:1 undifferentiated	0.1305 g
Lycopene	0.02 g
Alanine	0.7407 g
Cholesterol	16 mg
Valine	0.7615 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.3576 g
Fatty acids, total saturated 18:2 undifferentiated	112.4924 g
Glycine	0.7533 g
Carotene, alpha	0.012 g
Glucose (dextrose)	0.0759 g
Fatty acids, total saturated 14:0	0.4016 g
Zinc, Zn	9.5204 mg
Isoleucine	0.6002 g
Fatty acids, total saturated 12:0	0.1121 g
Fatty acids, total polyunsaturated	126.5822 g
Tocotrienol, gamma	0.6986 mg
Fatty acids, total polyunsaturated 17:1	0.27 g
Leucine	1.0872 g
Tocotrienol, alpha	0.0008 mg
Vitamin A, IU	16267.7895 IU
Folate, DFE	309.622 g
Tryptophan	0.1257 g
Vitamin C, total ascorbic acid	203.874 mg
Phytosterols	669.292 mg
Galactose	0.0649 g
Fatty acids, total polyunsaturated 18:1 c	0.0006 g
Fatty acids, total saturated 20:0	1.1261 g
Fatty acids, total saturated 6:0	0.0768 g
Campesterol	20.25 mg
Starch	1.4479 g
Tyrosine	0.5441 g
Vitamin B-12	0.88 g
Vitamin K (phylloquinone)	301.1955 g
Fatty acids, total saturated	47.2369 g
Histidine	0.3713 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0526 g
Fatty acids, total monounsaturated	202.8333 g
Threonine	0.4186 g
Folate, food	309.622 g
Fatty acids, total polyunsaturated 17:0	0.0475 g
Cryptoxanthin, beta	11.065 g
Vitamin E (alpha-tocopherol)	41.1132 mg
Magnesium, Mg	321.1685 mg
Lysine	0.6062 g
Potassium, K	1880.3715 mg
Cystine	0.3072 g
Fluoride, F	0.0342 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Garlic	4 cloves	17.88	3.9672	0.06
Olive oil	1 cup	1909.44	0	216
Spinach	1 cup	33	5.85	0.45
Parmesan cheese	1 cup	296	32	4
black pepper	1 dash	0.251	0.064	0.0033
Basil	1 cup	5.52	0.636	0.1536
walnut	0.5 cup	963.56	0	109
romano cheese	0.5 cup	0	0	0
pine nut	0.75 cup	681.4125	13.2435	69.2246
black olive	24	0	0	0