PESTO POPCORN
Yield Portion Size
15 portions
(1 cup)
| 1/2 cup |
Unsalted butter
|
| 1 tbsp |
Dried basil leaves, crushed
|
| 1 tsp |
Dried parsley, crushed
|
| 1 tsp |
Garlic powder
|
| 1/3 cup |
Grated Parmesan cheese
|
| 1/2 cup |
Pine nuts
|
| 15 cups |
Hot, freshly popped popcorn (Orville Redenbacher's, ACT II or Vogel)
|
View Nutrition Information
Nutrition information
| Amount per serving | % Daily Value | |
|---|---|---|
| Calcium | 27 mg | 3% |
| Carbohydrate | 7 g | 2% |
| Cholesterol | 18 mg | 6% |
| Total Fat | 13 g | 20% |
| Iron | 0 mg | 3% |
| Potassium | 11 mg | 0% |
| Calories | 146 kcal | 7% |
| Sodium | 116 mg | 5% |
| Protein | 3 g | 5% |
| Polyunsaturated Fat | 0 g | 1% |
| Saturated Fat | 7 g | 33% |
| Sugars | 0 g | 0% |
| Dietary Fiber | 1 g | 5% |
| Vitamin A | 208 iu | 4% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
In small saucepan, melt the butter; add basil, parsley, garlic, Parmesan cheese and nuts. Stir to blend. Pour over popped popcorn, stirring well.
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