- Difficulty: Very easy
- Cost: Economical
- Preparation time: 5 Minutes
- Cooking time: 5 Minutes
- Portions: 4
- Cuisine: Italian
- Seasonality: Fall, Winter and Spring
- Energy 407.03 (Kcal)
- Carbohydrates 5.34 (g) of which sugars 1.95 (g)
- Proteins 5.06 (g)
- Fat 42.82 (g) of which saturated 7.54 (g)of which unsaturated 3.31 (g)
- Fibers 2.24 (g)
- Sodium 1,168.98 (mg)
Indicative values for a portion of 2 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Simo and Cicci recommend
Leftover pesto can be stored in the refrigerator in an airtight container for up to 3 days. You can also freeze it for up to 2 months.
You can substitute almonds with pine nuts, walnuts, or other nuts.
For a vegan version, you can omit the grated cheese or replace it with nutritional yeast.
You can make this pesto even more fragrant by adding freshly squeezed lemon juice.
