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Anna's Pesto Trapanese

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)-
Energy (kCal)642.3733
Carbohydrates (g)-
Total fats (g)72.6667
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Rinse the cherry tomatoes and pat them dry. Rinse the basil leaves and pat dry. | 2. Drop the tomatoes into the blender jar or food-processor bowl, followed by the garlic clove, the almonds, basil leaves, pepper flakes, and salt. Blend for a minute or more to a fine puree; scrape down the bowl and blend again if any large bits or pieces have survived. | 3. With the machine still running, pour in the olive oil in a steady stream, emulsifying the puree into a thick pesto. Taste, and adjust seasoning. If you're going to dress pasta within a couple of hours, leave the pesto at room temperature. Refrigerate for longer storage, up to 2 days, but let it return to room temperature before adding to pasta. | 4. Serve over 1 pound of hot cooked pasta. Top with the cheese. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cherry tomato 2 1/2 cups sweet - - - -
    basil leaf 12 - - - -
    garlic clove 1 crushed peeled - - - -
    almond 1/3 cup toasted 642.3733 0.0 0.0 72.6667
    red pepper flake 1/4 teaspoon - - - -
    sea salt 1/2 teaspoon coarse - - - -
    extra virgin olive oil 1/2 cup - - - -
    parmigiano reggiano cheese 1/2 cup grated - - - -

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



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