Nutrition Facts
Serving Size: 1 serving
Amount Per Serving
Calories 252.1
Total Fat 22.8 g
Saturated Fat 6.0 g
Polyunsaturated Fat 3.0 g
Monounsaturated Fat 12.8 g
Cholesterol 15.0 mg
Sodium 936.1 mg
Potassium 101.5 mg
Total Carbohydrate 2.8 g
Dietary Fiber 0.6 g
Sugars 0.0 g
Protein 10.1 g
Vitamin A 6.6 %
Vitamin B-12 4.4 %
Vitamin B-6 3.2 %
Vitamin C 2.9 %
Vitamin D 0.0 %
Vitamin E 10.2 %
Calcium 27.6 %
Copper 5.6 %
Folate 2.4 %
Iron 6.6 %
Magnesium 8.3 %
Manganese 23.3 %
Niacin 2.1 %
Pantothenic Acid 1.4 %
Phosphorus 20.2 %
Riboflavin 5.6 %
Selenium 9.5 %
Thiamin 5.3 %
Zinc 6.9 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Pesto

View the full Pesto Recipe & Instructions
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Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Pesto

115 calories of Olive Oil, (0.06 cup)

87 calories of Parmesan Cheese, grated, (0.19 cup)

55 calories of Pine Nuts, (0.06 cup)

3 calories of Garlic, (0.75 clove)

1 calories of Basil, (10 leaves)

0 calories of Salt, (0.25 tsp)

Nutrition & Calorie Comments  

triple salt load for per serving guidelines
Re: Salt - there was a typo. It was meant to be 1tsp not 1Tbsp. I discovered this in the "recipe makeover" function when I was trying to reduce the salt myself. Turns out the recipe was just transcribed incorrectly.
Way too much salt! Try 1 tsp to start before adding more.
I made it using my fresh garden Arugula. Didn't have pine nuts so used pistachios I had on hand instead. also half the salt. Delicious
I make this with half the salt and then freeze it in ice cube trays. One cube is 1/3 of a serving, and it is plenty for my DH and me on either rice or pasta (so I only have to put .16 serving into my food tracker when I use a cube of pesto).
Sounds very tasty but I would leave out the salt. Cheese has enough salt in it already.
This was overwhelming on 8 oz of pasta but was perfect on 24 ounces of cooked pasta. It was very salty.
I cut the salt out right from the beginning due to high blood pressure but it was still just as tasty.
I left out the salt. It was good and toasting the pine nuts first made it better.
I made this to put on the Garden Tomato and Basil Pesto Pizza recipe found on this website. It was very good and I plan to make it again soon. However, it was way too salty for my taste, (and I usually salt everything) so I will probably cut the salt out altogether. Other than that--delicious!