** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. In an electric blender, blend 2 tablespoons olive oil, a bunch of parsley (with the stems removed), 1 clove of garlic, a pinch of salt, and enough water to give the pesto a liquid consistency.
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Dietary Notes:
This recipe is very low-sodium with 78.5mg per serving and low-cholesterol with 0mg per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Garlic, Olive Oil allergies.