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Tomato Almond Pesto (Trapanese)

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)18.2463
Energy (kCal)2276.9235
Carbohydrates (g)37.5273
Total fats (g)233.3796
  • Cuisine

    European >> Italian >> Italian

  • Dietary Style

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Process tomatoes in a food processor until finely chopped. | 2. Pour chopped tomatoes into a fine-mesh strainer and drain all juice; return strained tomatoes to food processor. Add almonds, basil, Parmesan, olive oil, garlic, anchovy fillets, pepperoncini pepper, golden raisins, capers, and chile flakes to chopped tomatoes and process in the food processor until finely chopped. Season with salt and ground black pepper to taste. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cherry tomato 1 pint - - - -
    almond 3/4 cup sliced 1445.34 0.0 0.0 163.5
    basil 1/2 cup chopped 2.76 0.318 0.37799999999999995 0.0768
    parmesan cheese 1/2 cup grated 148.0 16.0 16.0 2.0
    olive oil 5 tablespoons 596.7 0.0 0.0 67.5
    garlic 4 cloves chopped 17.88 3.9672 0.7632 0.06
    anchovy fillet oil 3 - - - -
    pepperoncini pepper 1 stemmed seeded chopped - - - -
    golden raisin 2 tablespoons 62.2875 16.401 0.6992 0.0949
    caper 2 tablespoons drained 3.9560000000000004 0.8411 0.4059 0.1479
    red pepper flake 1/4 teaspoon - - - -
    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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