| Prep Time: | 15 mins |
| Total Time: | 15 mins |
| Servings: | 24 |
Nutrition Facts (per serving)
| Calories | 94 |
| Fat | 10g |
| Carbs | 0g |
| Protein | 0g |
Nutrition Facts
Servings Per Recipe 24
Calories 94
| % Daily Value * | |
| Total Fat 10g | 13% |
| Saturated Fat 2g | 8% |
| Cholesterol 5mg | 2% |
| Sodium 89mg | 4% |
| Total Carbohydrate 0g | 0% |
| Dietary Fiber 0g | 0% |
| Total Sugars 0g | |
| Protein 0g | 1% |
| Vitamin C 0mg | 0% |
| Calcium 12mg | 1% |
| Iron 0mg | 1% |
| Potassium 9mg | 0% |
The daily percentage is based on a 2000-calorie diet. Your daily dose can be higher or lower depending on your caloric needs.
** Nutritional information is missing from all ingredients. Ratings are based on available nutritional data.
(-) If you are following a restrictive diet, please consult your doctor or registered dietitian before making this diet for your own consumption.
Read More Recipe:- Teriyaki Salmon Bowl
Ingredients
- 1 garlic clove
- 1/four cup grated Parmesan cheese
- 1 tablespoon pine nuts, toasted (See Note)
- 1 cup basil leaves
- 5 tablespoons olive oil
- salt and freshly floor black pepper
- mayonnaise as wished
Directions
In a food processor add garlic, Parmesan cheese, and pine nuts. Process till aggregate seems like first-class breadcrumbs. Add basil and olive oil and blend to make a clean aggregate. Season to flavor with salt and pepper. Transfer pesto to a sealed storage box.
To make pesto aioli as wished, stir 2 tablespoons mayonnaise for every 1 tablespoon pesto collectively in a bowl; use as a condiment as preferred. Store last pesto in the fridge for up to two weeks.
