RecipeDB

Cooking in progress....

Low Fat Roasted Red Pepper Pesto

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)22.9805
Energy (kCal)313.4771
Carbohydrates (g)42.9429
Total fats (g)6.6405
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Toast the garlic in an 8" skillet over medium heat, shaking the pan occasionally, until fragrant and spotty brown, about 7 minutes. Transfer the garlic to a plate and let cool before peeling. | 2. Process the garlic, peppers, Parmesan, ricotta, shallot, parsley, thyme, oil, and 1/2 teaspoons salt in a food processor until smooth. Season with salt and pepper to taste. | 3. When tossing the pesto with pasta, add some of the pasta cooking water as needed to loosen the consistency of the pesto. | 4. This makes enough to sauce 1 pound of pasta. | 5. Note: | 6. To make ahead, the pesto can be covered with a sheet of plastic wrap pressed flush against its surface and refrigerated for up to 3 days. Do not freeze this pesto. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    garlic clove 4 unpeeled - - - -
    red bell pepper 3 roasted chopped - - - -
    parmesan cheese 1 ounce grated 104.8931 11.3398 11.3398 1.4175
    part ricotta cheese 1/4 cup part-skim 85.56 3.1868 7.0618 4.9042
    shallot 1 minced 115.2 26.88 4.0 0.16
    parsley 1/4 cup 5.4 0.9495 0.4455 0.1185
    thyme 1 tablespoon minced 2.424 0.5868 0.1334 0.0403
    extra virgin olive oil 2 tablespoons - - - -
    salt pepper - - - -

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



    Similar Recipes by Processes Similar Recipes by Category Composition