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Homemade Pesto

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)18.9165
Energy (kCal)920.845
Carbohydrates (g)20.6939
Total fats (g)92.3661
  • Cuisine

    European >> Italian >> Italian

  • Dietary Style

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place basil, Italian parsley, and garlic into a food processor, pulse several times to combine, and process until basil is finely chopped, about 30 seconds. Add pine nuts to basil mixture; process until finely chopped, 30 more seconds. Process Parmigiano-Reggiano cheese into mixture until finely ground. | 2. Mix lemon juice into mixture with the machine running; slowly drizzle olive oil into pesto in the running machine until incorporated and pesto is thoroughly combined. Turn off machine and season pesto to taste with salt and black pepper. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    basil leaf 4 cups - - - -
    italian parsley 1/4 cup - - - -
    garlic 2 cloves peeled crushed 8.94 1.9836 0.3816 0.03
    pine nut 1 cup 908.55 17.658 18.4815 92.2995
    parmigiano reggiano cheese 1 1/2 cups shredded - - - -
    lemon juice 1 tablespoon 3.355 1.0523 0.0534 0.0366
    extra virgin olive oil 1/2 cup - - - -
    salt black pepper to taste ground - - - -

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



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