RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	11.4662
Energy (kCal)	249.1688
Carbohydrates (g)	2.8582
Total fats (g)	22.2144
Fatty acids, total saturated 20:0 (g)	0.0386
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0277
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.5352
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.3953
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	1.1820
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.6784
Proline (g)	1.2215
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	3.3750
Glucose (dextrose) (g)	0.0118
Adjusted Protein (g)	0.0000
Cystine (g)	0.0905
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	1.7681
Copper, Cu (mg)	0.4115
Maltose (g)	0.0000
Zinc, Zn (mg)	1.5654
Total lipid (fat) (g)	22.2144
Vitamin K (phylloquinone) (g)	9.9956
Cholesterol (mg)	31.5000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0189
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	6.9375
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	528.3938
Energy (kcal)	249.1688
Fatty acids, total saturated 16:1 undifferentiated (g)	0.2567
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.2876
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	1.2568
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	0.1350
Lutein + zeaxanthin (g)	1.5188
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.7459
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	58.5562
Fatty acids, total saturated 16:0 (g)	3.3356
Carbohydrate, by difference (g)	2.8582
Vitamin D (IU)	7.8000
Fructose (g)	0.0118
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.6750
Tyrosine (g)	0.4432
Potassium, K (mg)	115.1438
Fatty acids, total saturated 12:0 (g)	0.4716
Vitamin A, RAE (g)	145.9688
Serine (g)	0.4925
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.4529
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0115
Fatty acids, total saturated 14:0 (g)	1.0827
Histidine (g)	0.3071
Isoleucine (g)	0.4704
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	1.4603
Water (g)	9.0877
Fatty acids, total saturated 8:0 (g)	0.2883
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0682
Carotene, beta (g)	30.1688
Sodium, Na (mg)	127.2375
Iron, Fe (mg)	1.4972
Energy (kJ)	1042.5000
Ash (g)	1.5531
Caffeine (mg)	0.0000
Glycine (g)	0.2198
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0088
Fatty acids, total saturated 18:2 undifferentiated (g)	5.8476
Fatty acids, total polyunsaturated (g)	6.0030
Vitamin E (alpha-tocopherol) (mg)	1.6674
Sucrose (g)	0.5822
Vitamin B-6 (mg)	0.0399
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.2346
Vitamin D (D2 + D3) (g)	0.2100
Vitamin D3 (cholecalciferol) (g)	0.2100
Lysine (g)	0.7484
Beta-sitosterol (mg)	22.2750
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0596
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.2413
Pantothenic acid (mg)	0.1758
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.1034
Folate, food (g)	6.9375
Fatty acids, total saturated 20:1 (g)	0.1352
Fatty acids, total monounsaturated (g)	5.6015
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	14.0362
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	8.2094
Vitamin B-12 (g)	0.0360
Calcium, Ca (mg)	271.2000
Fatty acids, total saturated 10:0 (g)	1.0296
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.1164
Alanine (g)	0.2732
Glutamic acid (g)	2.2002
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	143.4000
Leucine (g)	0.9565
Folate, DFE (g)	6.9375
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	0.6244
Tryptophan (g)	0.1144
Threonine (g)	0.4041
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	1.5609
Protein (g)	11.4662
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	5.2102
Betaine (mg)	0.0675
Phosphorus, P (mg)	315.7312
Tocopherol, gamma (mg)	1.8816

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> UK >> Scottish
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. In a small frying pan over a medium heat, lightly toast the pine nuts until they're just beginning to turn golden, then tip out into a food processor. Add the garlic, sorrel, parsley and a pinch of salt to the pine nuts, then pulse a few times until roughly chopped and combined. Slowly pour in the olive oil, pulsing as you go, until the pesto is the consistency you like. | 2. Spoon the pesto mixture into a bowl and stir in the goat's cheese. The pesto will keep, sealed in a jar with a slick of olive oil over the top, for about a week. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pine nut	2	tablespoons		113.5688	2.2072	2.3102	11.5374
garlic clove	1		peeled crushed	-	-	-	-
sorrel				-	-	-	-
flat leaf parsley				-	-	-	-
sea salt				-	-	-	-
extra virgin olive oil	6	tablespoons		-	-	-	-
hard goat cheese	30	g	grated	135.6	0.6509999999999999	9.156	10.677

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

Cooking in progress....

River Cottage Sorrel Pesto With Goat's Cheese