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%

Ufoodz Newsletter

Stay informed on our latest news!

Syndicate content
 
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

Ingredients

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

Preparation

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.

Additional notes

There are not reviews for this recipe.

Send Recipe By Email

Enter multiple addresses on separate lines or separate them with commas.