Pesto - sweet basil
Preparation time:
Recipe highlights Serves: 8
- Suitable to freeze
- Store covered in fridge (under 5°C)
- Dairy free
- Egg free
- High energy
- Easy to swallow
- Low salt
- Vegetarian
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Ingredients
- 3 cups sweet basil leaves
3 tablespoons olive oil
3 cloves garlic
30 g hazel or pine nuts
Cooking method
-
Process all ingredients in a food processor until the desired texture is reached.
Notes: Pesto can be added to soups, stews, dressings and sandwiches to tantalise jaded tastebuds. If not using at once, store in the fridge for up to a week or freeze it in containers and defrost as needed.
Pesto is high in energy and should be used in moderation.
Nutritional facts
 | Average quantity per Serving | Average quantity per 100g |
| Weight (g) | 24.45g | 100.00g |
| Energy (kJ) | 393.72kJ | 1610.32kJ |
| Protein (g) | 0.92g | 3.76g |
| Total fat (g) | 9.62g | 39.33g |
| - Saturated fat (g) | 1.15g | 4.69g |
| - Polyunsaturated fat (g) | 2.16g | 8.84g |
| - Monounsaturated fat (g) | 5.82g | 23.80g |
| Cholesterol (mg) | 0.00mg | 0.00mg |
| Carbohydrate-available (g) | 0.72g | 2.96g |
| CarbohydrateSE (g) | 0.72g | 2.96g |
| - Sugars (g) | 0.34g | 1.37g |
| Water (g) | 11.44g | 46.77g |
| Dietary fibre (g) | 1.25g | 5.11g |
| Thiamin (mg) | 0.03mg | 0.12mg |
| Riboflavin (mg) | 0.03mg | 0.13mg |
| Niacin (mg) | 0.26mg | 1.07mg |
| Niacin equivalents (mg) | 0.41mg | 1.69mg |
| Vitamin C (mg) | 5.82mg | 23.79mg |
| Total folate (ug) | 9.16ug | 37.45ug |
| Total vitamin A equivalents (ug) | 74.91ug | 306.37ug |
| Retinol (ug) | 0.00ug | 0.00ug |
| Beta carotene equivalents (ug) | 449.16ug | 1837.06ug |
| Sodium (mg) | 1.83mg | 7.48mg |
| Potassium (mg) | 84.15mg | 344.17mg |
| Magnesium (mg) | 12.60mg | 51.53mg |
| Calcium (mg) | 24.83mg | 101.53mg |
| Phosphorus (mg) | 30.05mg | 122.89mg |
| Iron (mg) | 0.40mg | 1.63mg |
| Zinc (mg) | 0.43mg | 1.75mg |
Contributed by:
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Source: Lifetrack (1999), Eat! Enjoy! Melbourne.
This recipe was orginally published as:
Sweet basil pesto
Recipe publication date on: 08/30/2001
Last reviewed on: 13/03/2012
