Tori'S Pesto

1. In a blender or food processor, put in basil leaves, cheese and oil.

2. Place the nuts and garlic in a small frying pan. Coat with just enough olive oil to fry garlic and toast the nuts. Be careful not to burn eithier one. They with brown fast! add to the blender with salt and pepper and blend until the ingredients are a fine paste.

3. Serve immediately over pasta. Delicious with Gnocchi or cheese tortellini.

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Nutrient	Quantity
Total fats	71.7078 g
Protein	43.7509 g
Carbohydrates	12.789 g
Energy	844.1528 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.4049 g
Water	97.5271 g
Aspartic acid	2.4127 g
Calcium, Ca	690.6452 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.2291 g
Lutein + zeaxanthin	11.284 g
Fiber, total dietary	2.5149 g
Fatty acids, total saturated 22:0	0.0386 g
Carotene, beta	97.42 g
Niacin	4.3179 mg
Vitamin A, RAE	242.4095 g
Arginine	2.216 g
Riboflavin	0.6556 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0652 g
Fatty acids, total saturated 20:1	0.4542 g
Glutamic acid	7.5965 g
Sodium, Na	1340.4813 mg
Fatty acids, total saturated 16:1 undifferentiated	0.9443 g
Total lipid (fat)	71.7078 g
Manganese, Mn	5.2479 mg
Fructose	0.0423 g
Proline	2.7852 g
Fatty acids, total saturated 16:0	12.263 g
Fatty acids, total saturated 8:0	0.2813 g
Sucrose	1.9564 g
Choline, total	87.4574 mg
Sugars, total	2.6699 g
Serine	1.7596 g
Fatty acids, total saturated 10:0	0.682 g
Fatty acids, total saturated 18:0	4.4802 g
Fatty acids, total saturated 20:4 undifferentiated	0.0295 g
Vitamin B-6	0.3869 mg
Selenium, Se	27.2683 g
Ash	8.0848 g
Vitamin D	23.814 IU
Fatty acids, total saturated 18:1 undifferentiated	17.7347 g
Pantothenic acid	2.1901 mg
Phenylalanine	1.5459 g
Beta-sitosterol	74.844 mg
Copper, Cu	0.971 mg
Betaine	0.3292 mg
Thiamin	0.3205 mg
Retinol	234.728 g
Methionine	0.8149 g
Iron, Fe	4.494 mg
Carbohydrate, by difference	12.789 g
Phosphorus, P	877.88 mg
Folate, total	68.9775 g
Tocopherol, gamma	6.3975 mg
Fatty acids, total saturated 4:0	0.7462 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.013 g
Lycopene	0.23 g
Alanine	1.1331 g
Cholesterol	113.3833 mg
Valine	2.1778 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.2019 g
Fatty acids, total saturated 18:2 undifferentiated	19.4442 g
Glycine	0.8693 g
Carotene, alpha	0.138 g
Glucose (dextrose)	0.0425 g
Fatty acids, total saturated 14:0	3.7447 g
Zinc, Zn	7.3236 mg
Isoleucine	1.5991 g
Fatty acids, total saturated 12:0	0.5579 g
Fatty acids, total polyunsaturated	20.3482 g
Fatty acids, total saturated 14:1	0.0002 g
Tocotrienol, gamma	0.3912 mg
Leucine	2.7682 g
Tocotrienol, alpha	0.0098 mg
Vitamin A, IU	897.5542 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0068 g
Folate, DFE	68.9775 g
Tryptophan	0.4192 g
Vitamin C, total ascorbic acid	2.3256 mg
Phytosterols	1.058 mg
Galactose	0.0017 g
Fatty acids, total polyunsaturated 18:1 c	0.0074 g
Fatty acids, total saturated 20:0	0.1298 g
Fatty acids, total saturated 6:0	0.4095 g
Campesterol	11.34 mg
Starch	0.8108 g
Tyrosine	1.7676 g
Vitamin B-12	1.9502 g
Vitamin K (phylloquinone)	35.3241 g
Fatty acids, total saturated	24.0416 g
Histidine	1.0615 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0295 g
Fatty acids, total monounsaturated	19.5186 g
Threonine	1.1122 g
Folate, food	68.9775 g
Vitamin D (D2 + D3)	0.567 g
Cryptoxanthin, beta	0.2875 g
Vitamin D3 (cholecalciferol)	0.567 g
Vitamin E (alpha-tocopherol)	5.8737 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0187 g
Magnesium, Mg	183.1988 mg
Lysine	2.4256 g
Potassium, K	798.4798 mg
Cystine	0.2907 g
Fluoride, F	0.3933 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Extra virgin olive oil	4 ounces	50.4333	0	0.2833
Cheese	4 ounces	400.302	2.6536	32.5912
black pepper	0.5 teaspoon	2.8865	0.7354	0.0375
Garlic Clove	2	8.94	1.9836	0.03
pine nut	2 ounces	381.591	7.4164	38.7658
basil leaf	2 ounces	50.4333	0	0.2833