RecipeDB

Cooking in progress....

Mom's Pesto

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)16.0
Energy (kCal)1111.56
Carbohydrates (g)16.0
Total fats (g)111.0
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Grow 4-5 large basil plants so you can make this all summer long. Purple basil makes the spiciest pesto (my Dad's favorite). | 2. Put basil, nuts, cheese and garlic in a food processor. | 3. Turn it on and drizzle in enough olive oil to reach the desired consistency - thick for spreading on bread or thin for tossing with cooked vegetables or pasta. | 4. NOTE: Do not use dried basil. This recipe can be frozen (in ice cube trays or 1/2 - 1 cup portions) for up to 6 months, but do not add the cheese until you are ready to eat or the sauce will fall apart. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    basil leaf 2 cups - - - -
    walnut 1/2 cup 963.56 0.0 0.0 109.0
    parmesan cheese 1/2 cup shredded 148.0 16.0 16.0 2.0
    garlic clove 2 -6 - - - -
    virgin olive oil 1/4 - 1/2 cup - - - -

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



    Similar Recipes by Processes Similar Recipes by Category Composition