RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	4.833
Energy (kCal)	540.573
Carbohydrates (g)	9.3332
Total fats (g)	55.1541
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	5.6819
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)	0.0162
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0208
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)	1.1587
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0610
Proline (g)	0.0410
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1565
Adjusted Protein (g)	0.0000
Cystine (g)	0.0087
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	5.6649
Copper, Cu (mg)	0.0604
Maltose (g)	0.0000
Zinc, Zn (mg)	0.4336
Total lipid (fat) (g)	55.1541
Vitamin K (phylloquinone) (g)	12.1246
Cholesterol (mg)	2.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0049
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	98.0360
Folate, total (g)	6.1960
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	29.3610
Energy (kcal)	540.5730
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0675
Fatty acids, total saturated 14:1 (g)	0.0007
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0087
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.6340
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0195
Vitamin C, total ascorbic acid (mg)	8.5538
Lutein + zeaxanthin (g)	14.0895
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0373
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)	10.9730
Fatty acids, total saturated 16:0 (g)	3.9668
Carbohydrate, by difference (g)	9.3332
Vitamin D (IU)	0.0000
Fructose (g)	0.1731
Fluoride, F (g)	0.7866
Aspartic acid (g)	0.0741
Tyrosine (g)	0.0180
Potassium, K (mg)	140.3595
Fatty acids, total saturated 12:0 (g)	0.0163
Vitamin A, RAE (g)	4.6210
Serine (g)	0.0256
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0259
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)	0.0000
Fatty acids, total saturated 14:0 (g)	0.0512
Histidine (g)	0.0133
Isoleucine (g)	0.0268
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.1197
Water (g)	20.2032
Fatty acids, total saturated 8:0 (g)	0.0079
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	9.0075
Sodium, Na (mg)	117.0575
Iron, Fe (mg)	0.8800
Energy (kJ)	2261.7375
Ash (g)	0.9028
Caffeine (mg)	0.0000
Glycine (g)	0.0271
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	28.8791
Fatty acids, total polyunsaturated (g)	34.5645
Vitamin E (alpha-tocopherol) (mg)	0.2756
Sucrose (g)	0.0661
Vitamin B-6 (mg)	0.1287
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0099
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0288
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0035
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.4600
Starch (g)	0.0000
Pantothenic acid (mg)	0.1029
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)	0.0002
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0282
Folate, food (g)	6.1960
Fatty acids, total saturated 20:1 (g)	0.2256
Fatty acids, total monounsaturated (g)	12.5894
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0018
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)	4.7676
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	5.3162
Vitamin B-12 (g)	0.1100
Calcium, Ca (mg)	106.4890
Fatty acids, total saturated 10:0 (g)	0.0166
Galactose (g)	0.0034
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0254
Glutamic acid (g)	0.1009
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.2760
Vitamin E, added (mg)	0.0000
Retinol (g)	3.9000
Leucine (g)	0.0495
Folate, DFE (g)	6.1960
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)	0.8062
Tryptophan (g)	0.0069
Threonine (g)	0.0189
Fatty acids, total polyunsaturated 18:1 c (g)	0.0155
Manganese, Mn (mg)	0.4372
Protein (g)	4.8330
Cryptoxanthin, beta (g)	1.1850
Fatty acids, total saturated 18:1 undifferentiated (g)	12.2410
Betaine (mg)	0.2047
Phosphorus, P (mg)	87.8590
Tocopherol, gamma (mg)	0.1509

Recipe Overview
Ingredients
Processes - Utensils
Instructions

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

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Heat the walnuts in skillet over medium heat to toast. They are done when they smell slightly toasty and nutty. | 2. Meanwhile, get to chopping. Start with the garlic then gradually add in the cilantro, cheese, and evenutally the walnuts when toasted. Chop until the mixture is very fine, almost a paste. Add the seasonings, zest and juice and mix. | 3. Pour a drizzle of olive oil over the pesto slowly until it is saturated. Taste it and adjust the seasonings to your liking. | 4. When serving, reserve 1/4 cup hot cooking liquid and toss in a bowl with the hot pasta or veggies. Do not cook or it will lose a lot of its flavor. Add extra oil and lemon juice or rice vinegar to make it a dressing. A good dressing ratio is 2 parts oil to one part acid. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
walnut	1/4		chopped	481.78	0.0	0.0	54.5
garlic	1	tablespoon	minced	12.665	2.8101	0.5406	0.0425
cilantro	1	bunch		-	-	-	-
parmesan cheese	2	tablespoons	shredded	37.0	4.0	4.0	0.5
salt	1	teaspoon		-	-	-	-
pepper	1	teaspoon		5.773	1.4708	0.239	0.075
lemon zest	1	teaspoon		-	-	-	-
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
extra virgin olive oil	1/4	cup		-	-	-	-

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

Cooking in progress....

Cilantro Walnut Pesto