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Pesto Alla Trapanese (Pesto With Tomato and Almonds)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.3816
Energy (kCal)972.5
Carbohydrates (g)1.9836
Total fats (g)109.03
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Score tomatoes by cutting a small 'X' on the bottom of each. Drop in boiling water 1-2 minutes until the skins loosen. Drain and rinse under cold water. Use a paring knife to remove skins. Slice tomatoes in half and scoop out seeds with spoon. Chop. | 2. Place tomatoes, almonds, basil and garlic in a blender, food processer, or mortar. Drizzle in the olive oil and blend, process or grind with pestle until pureed to the desired consistency (almonds should still be a bit crunchy). | 3. Add salt and pepper and serve over cooked pasta. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    plum tomato 4 peeled seeded chopped - - - -
    almond 1/2 cup blanched chopped 963.56 0.0 0.0 109.0
    basil leaf 1/2 cup - - - -
    garlic clove 2 minced 8.94 1.9836 0.3816 0.03
    extra virgin olive oil 1 tablespoon - - - -
    salt black pepper ground - - - -

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

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