Nutritional Info

Nutrition Facts

Serving Size 1 (91g)

Calories 446
Calories from Fat 367 (82%)
Amount Per Serving %DIV
Total Fat 40.8g 63%
Saturated Fat 6.7g 34%
Monounsaturated Fat 19.7g
Polyunsaturated Fat 14.5g
Trans Fat 0.0g
Cholesterol 50.3mg 17%
Sodium 674.9mg 29%
Potassium 31.4mg 1%
Total Carbohydrate 16.4g 5%
Dietary Fiber 0.4g 2%
Sugars 9.4g
Protein 2g 4%

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Recipe Description
When you can't find ripe tomatoes, opt to make tangy pesto, instead!
Prep time
15 min
Cook time
10 min
Ready In
25 min


Serves Tool

Serves To:USMetric
2 Cup(c)  fresh basil, coarsely chopped and loosely packed
3 Clove(clv)  garlic, coarsely chopped
1/2 Cup(c)  pine nuts, toasted
1/2 Teaspoon(t)  salt
1/4 Teaspoon(t)  black pepper, freshly ground
3/4 Cup(c)  extra virgin olive oil
1 Tablespoon(T)  parmesan cheese, freshly grated
1 Tablespoon(T)  pecorino romano cheese, freshly grated
5 Slice(sli)  mozzarella cheese
8 Slice(sli)  italian bread or french baguette, 1/2 to 3/4 inch thick


Heat oven to 350° F. Combine basil, garlic and pine nuts in a blender or food processor workbowl and process on low for about 1 minute. Add salt, pepper and about 1/2 of the olive oil and process until blended, about 30 seconds. Add cheeses and blend until mixed but still coarse in texture. Transfer from blender to a small bowl. Beat in remaining oil, a little at a time, until it is the desired consistency for spooning. Toast bread and top with pesto. Place 1/2 slice of mozzarella on each piece of bread and bake until cheese melts, about 2 to 3 minutes. Serve warm.

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