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Basil Pesto

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)20.6801
Energy (kCal)376.5807
Carbohydrates (g)20.7822
Total fats (g)25.0936
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a blender, pulse the basil, pine nuts, garlic, salt, and pepper until finely chopped. | 2. With the blender still running, gradually add enough oil to form a smooth and thick consistency. | 3. Transfer the pesto to a medium bowl and stir in cheese. Season the pesto with more salt and pepper, to taste. | 4. The pesto can be made 2 days ahead. Cover and refrigerate. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    basil leaf 2 cups - - - -
    pine nut 1/4 cup toasted 227.1375 4.4145 4.6204 23.0749
    garlic clove 2 peeled - - - -
    salt 1/2 teaspoon - - - -
    black pepper 1/4 teaspoon ground 1.4432 0.3677 0.0597 0.0187
    extra virgin olive oil 1/3 - 1/2 cup - - - -
    parmesan cheese 1/2 cup grated 148.0 16.0 16.0 2.0

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



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