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Basil Tomato Pesto

Nutrition Facts Canadian

Nutrition Facts Canadian
Valeur Nutritive
1 Portion 28g Total Servings: 10

% Daily Value Amount
% valeur quotidienne Teneur
Calories / Calories
3.800000
Fat / Lipides
0 g
0%
Saturated / Saturé
0 g
0%
+ Trans / Trans
0g
Cholesterol / Cholestérol
0mg
0%
Sodium / Sodium
80mg
3%
Carbohydrate / Glucides
0g
0%
Fibre / Fibres
0g
0%
Sugars / Sucres
0g
Protein / Protéines
0g

2%
Vitamin A / Vitamine A
2%
Vitamin C / Vitamine C
2%
Calcium / Calcium
2%
Iron / Fer
0%
Niacin / Niacine
0%
Thiamine / Thiamine
0%
Riboflavin / Riboflavine
2%
Folate / Folate
* Based on a 2000 calorie diet


Nutrition Facts US

Nutrition Facts U.S.
Per 1 Portion 28g Total Servings: 10

Amount Per Serving
Calories
3.800000
Calories from Fat
0
% Daily Value *
Total Fat
0 g
0%
Saturated Fat
0 g
0%
+ Trans
0g
Cholesterol
0mg
0%
Sodium
80mg
3%
Total Carbohydrates
0g
0%
Fiber
0g
0%
Sugars
0g
Protein
0g

Vitamin A 2% • Vitamin C 2%
Calcium 2% • Iron 2%
Thiamine 0% • Riboflavin 0%
Niacin 0% • Folate 0%
* Based on a 2000 calorie diet


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Prep time

15 mins

Cook time

3 mins

Total time

18 mins

Ingredients

  • 3 ripe roma tomatoes (blanched) (204g)
  • 1½ tsp balsamic vinegar (8g)
  • 2 garlic cloves minced (9g)
  • 1½ cups basil (chopped) (56g)
  • 1 tbsp virgin olive oil (12g)
  • ½ tsp salt (2g)
  • 1 tsp pepper (2g)




Directions

To blanche the tomatoes: Score tomatoes with a cross on the bottom. Place the tomatoes in boiling water for 2-3 minutes until the skin starts to peel slightly. Remove from boiling water and remove skins. Cut into quarters and remove seeds. Set aside.


In a food processor combine prepared tomatoes, garlic, basil, olive oil, salt and pepper to taste. Puree until smooth. Add balsamic vinegar to taste.


Strain excess liquid if necessary. Pesto will keep for 3 days in the refrigerator. Yields 1½ cups.





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10940 - 120th Street NW

Edmonton, AB

T5H 3P7 Canada

P: 1 (780) 424-2900

TF: 1 (877) 503-4466

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