Mixed greens pesto
Votes: 1
Time: 10 min.
Complexity: easily
Servings: 2
Complexity: easily
Servings: 2
Nutritional value per serving:
Calories 799, total fat 79 G., saturated fats 15 G., proteins 18 G., carbohydrates 8 G., fiber 3 G., cholesterol 25 mg, sodium 539 mg, sugar 2 G.
Calories 799, total fat 79 G., saturated fats 15 G., proteins 18 G., carbohydrates 8 G., fiber 3 G., cholesterol 25 mg, sodium 539 mg, sugar 2 G.
This pesto combines the vibrant flavor and aroma of fragrant basil with parsley, oregano, and thyme. Puree all ingredients in a blender or food processor and use immediately. It's perfect as a sauce for meat, pasta, or sandwiches.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/3 cup lightly toasted pine nuts
- 1.5 cups tightly packed fresh basil
- 1.5 cups fresh parsley, tightly packed
- 1 teaspoon chopped garlic
- 1 teaspoon chopped fresh oregano
- 1 teaspoon chopped fresh thyme
- 0.5 tbsp. coarsely grated parmesan
- 0.5 cups extra-virgin olive oil
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Cooking the dish according to the recipe:
- Place the almonds in a food processor and pulse until finely ground. Add the basil, parsley, garlic, oregano, thyme, and 1/4 teaspoon salt and pulse until finely chopped.
- Add the Parmesan and pulse until evenly distributed. With the food processor running, slowly pour in the butter and pulse until smooth. Transfer the pesto to a bowl.
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