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Pesto

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 1.5 tbsp olive oil
  • 1 Knorr Vegetable Stock Pot
  • 1 tbsp freshly squeezed lemons juice
  • 4 garlic cloves
  • 40 grams pine nuts
  • 600 grams fresh basil leaves
  • 40 grams Parmesan cheese freshly grated

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

190kcal

Energy (kJ)

795kJ

Protein (g)

8.6g

Carbohydrate incl. fibre (g)

6.5g

Carbohydrate excl. fibre (g)

4.4g

Sugar (g)

1.2g

Fibre (g)

2.1g

Fat (g)

15.8g

Saturated fat (g)

3.2g

Unsaturated fat (g)

11.1g

Monounsaturated fat (g)

6.4g

Polyunsaturated fat (g)

4.4g

Trans fat (g)

0.0g

Cholesterol (mg)

7mg

Sodium (mg)

596mg

Salt (g)

1.49g

Vitamin A (IU)

5146IU

Vitamin C (mg)

19.2mg

Calcium (mg)

295mg

Iron (mg)

3.76mg

Potassium (mg)

448mg

Total

761kcal

3178kJ

34.4g

26.0g

17.6g

4.8g

8.4g

63.1g

13.0g

44.2g

25.7g

17.5g

0.0g

27mg

2382mg

5.95g

20583IU

76.9mg

1181mg

15.05mg

1792mg


  • 1 Heat 1 tablespoon of olive oil in a small non-stick pan. Reduce heat to low, add the Knorr Vegetable Stock Pot and stir well until stock pot is melted. Remove from heat, add lemon juice, stir well and leave to cool for 10-15 minutes. Set aside.
  • 2 In a food processor blitz the garlic, pine nuts and basil leaves. Add the Parmesan cheese, cooled olive oil and stock pot mixture, blitz. Add remaining olive oil, stir again and leave to chill in fridge for at least 30 minutes before serving.