Serve this tasty pesto with our green beans and potatoes with pesto recipe, as a sandwich or pizza spread, or over pasta. You can also freeze multiple batches of pesto to have it handy throughout the year.
| Servings |
1/4 cup
|
| Calories | Cholesterol | Sat Fat | Carbs |
 |
 |
 |
 |
| 321 | 0mg | 6g | 5g |
Recipe Footprint (for Recipe's Default # of Servings)
 |
.41 | Water saved (gallons) [animal consumption only] |
 |
1.6 | Manure (pounds) not deposited into the environment |
 |
1.9 | Grains / feed (pounds) not consumed by animals |
 |
4.0 | Methane (gallons) not created by animals |
 |
49.3 | CO2 (pounds) not released into the atmosphere |
| Recipe Chef | Pamela Kurp |
| Prep Time | 15 minutes |
Ingredients
- 2 C basil leaves (fresh) (washed and packed)
- 1/4 C Parmesan cheese (non-dairy grated)
- 1/2 C olive oil
- 3 Tbsp pine nuts
- 3 garlic cloves
- 1/4 tsp salt
Ingredients
|
Recipe Footprint (for Recipe's Default # of Servings)
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Instructions
- Combine all of the ingredients in a blender until well mixed.
Recipe Notes
Note: You can use walnuts in place of the pine nuts.
Store covered in the refrigerator for up to one week, or freeze for up to six months.
© Mainly Vegan LLC