Pesto For Freezing

1. Put basil, oil, pine nuts, garlic and salt into a blender or food processor. Process until smooth. Makes 2 cups of sauce.

2. Spoon sauce into ice cube tray. Put in a freezer bag and freeze.

3. To use, take out as many cubes as desired and microwave or leave out at room temperature until thawed.

4. When using the sauce, add about 1 tbsp of pecorino romano (more or less, depending on ice cube size and your taste) for each ice cube you use.

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Nutrient	Quantity
Total fats	263.0714 g
Protein	13.7767 g
Carbohydrates	12.645 g
Energy	2396.835 kCal
Fatty acids, total saturated 18:3 undifferentiated	2.2095 g
Water	134.1054 g
Aspartic acid	1.3129 g
Calcium, Ca	267.84 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.2727 g
Lutein + zeaxanthin	8142.075 g
Fiber, total dietary	4.8015 g
Fatty acids, total saturated 22:0	0.3245 g
Carotene, beta	4535.955 g
Niacin	4.2601 mg
Vitamin A, RAE	380.835 g
Arginine	1.7973 g
Riboflavin	0.2626 mg
Tocopherol, beta	0.2376 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0756 g
Fatty acids, total saturated 20:1	1.2125 g
Glutamic acid	2.374 g
Sodium, Na	11.43 mg
Fatty acids, total saturated 16:1 undifferentiated	2.7223 g
Total lipid (fat)	263.0714 g
Manganese, Mn	7.5945 mg
Fructose	0.0761 g
Proline	0.6041 g
Fatty acids, total saturated 16:0	26.6063 g
Sucrose	2.3288 g
Choline, total	54.729 mg
Sugars, total	2.8552 g
Serine	0.7062 g
Fatty acids, total saturated 18:0	5.1639 g
Vitamin B-6	0.2866 mg
Selenium, Se	0.9045 g
Ash	3.8938 g
Fatty acids, total saturated 18:1 undifferentiated	166.1819 g
Pantothenic acid	0.5123 mg
Phenylalanine	0.5409 g
Beta-sitosterol	89.1 mg
Copper, Cu	1.4481 mg
Betaine	1.062 mg
Thiamin	0.2947 mg
Methionine	0.2266 g
Iron, Fe	9.5072 mg
Carbohydrate, by difference	12.645 g
Phosphorus, P	468.765 mg
Folate, total	120.87 g
Tocopherol, gamma	9.5494 mg
Alanine	0.6518 g
Valine	0.6466 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.2383 g
Fatty acids, total saturated 18:2 undifferentiated	43.5672 g
Glycine	0.6421 g
Glucose (dextrose)	0.0761 g
Zinc, Zn	5.5202 mg
Isoleucine	0.5156 g
Fatty acids, total polyunsaturated	46.2878 g
Tocotrienol, gamma	0.4657 mg
Fatty acids, total polyunsaturated 17:1	0.27 g
Leucine	0.9439 g
Vitamin A, IU	7615.575 IU
Folate, DFE	120.87 g
Tryptophan	0.1284 g
Vitamin C, total ascorbic acid	26.46 mg
Phytosterols	477.36 mg
Galactose	0.3888 g
Fatty acids, total saturated 20:0	1.0488 g
Campesterol	13.5 mg
Starch	0.9652 g
Tyrosine	0.4545 g
Vitamin K (phylloquinone)	763.7265 g
Fatty acids, total saturated	33.1911 g
Histidine	0.3036 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0351 g
Fatty acids, total monounsaturated	170.3882 g
Threonine	0.3996 g
Folate, food	120.87 g
Fatty acids, total polyunsaturated 17:0	0.0475 g
Cryptoxanthin, beta	66.24 g
Vitamin E (alpha-tocopherol)	38.4458 mg
Magnesium, Mg	261.585 mg
Lysine	0.5229 g
Potassium, K	829.935 mg
Cystine	0.2354 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	2 teaspoons	0	0	0
Olive oil	1 cup	1909.44	0	216
Garlic Clove	5	0	0	0
Basil	6 cups	33.12	3.816	0.9216
pine nut	0.5 cup	454.275	8.829	46.1498
pecorino romano cheese	1 cup	0	0	0