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Pistachio Pesto Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)25.5652
Energy (kCal)347.785
Carbohydrates (g)35.7664
Total fats (g)13.3606
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a large strainer, place the basil and parsley. | 2. Blanch the herbs under boiling water in a large pot for 15 seconds. | 3. Use a large serving spoon or a coffee mug or whatever you have to keep the parsley and basil completely under water for the whole 15 seconds. | 4. Remove and immediately place in a large bowl of ice water to stop any cooking. | 5. Squeeze out the excess water and loosely chop. | 6. Place the the parsley and basil in a food processor with all of the other ingredients except for the olive oil. | 7. Start to puree the ingredients as you slowly add the one cup of olive oil. | 8. The whole dish takes five minutes to make plus the time it takes to boil the water. | 9. Adjust any ingredients to your personal taste. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    extra virgin olive oil 1 cup - - - -
    parmesan cheese 1/2 cup grated 148.0 16.0 16.0 2.0
    parsley 1 cup 21.6 3.798 1.7819999999999998 0.474
    basil 2 cups 11.04 1.272 1.5119999999999998 0.3072
    garlic 3 tablespoons minced 37.995 8.4303 1.6218 0.1275
    pistachio nut 3 tablespoons 129.15 6.2661 4.6494 10.4519
    salt 1/2 teaspoon - - - -

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



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