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Walnut Pesto for Pasta

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.2839
Energy (kCal)741.072
Carbohydrates (g)4.2647
Total fats (g)81.9277
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place the parsley leaves in a food processor with the thyme and mint. Whiz until finely chopped. | 2. Add garlic, lemon zest and walnuts and pulse until roughly chopped. | 3. Add the oil until you get a paste consistency. | 4. This paste can be kept in the fridge for 3 - 4 days. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    parsley leaf 1 cup - - - -
    thyme 1/4 cup 9.696 2.3472 0.5338 0.1613
    mint 1/4 cup 10.032 1.9175 0.7501 0.1664
    garlic clove 1 diced - - - -
    lemon zest 2 - - - -
    walnut half 50 - - - -
    walnut oil 6 tablespoons 721.3439999999999 0.0 0.0 81.6

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



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