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Artichoke Pesto

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)63.5851
Energy (kCal)1983.1065
Carbohydrates (g)288.5342
Total fats (g)62.0339
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a food processor combine the artichokes, parsley, walnuts, lemon zest and juice, garlic, salt, and pepper. Run the machine to finely chop all the ingredients, stopping the machine a few times to scrape down the sides. Then, with the machine running, drizzle in 1/2 cup extra-virgin olive oil. | 2. Toss the mix with pasta. Fold in parmesan. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    penne pasta 4 cups 1350.44 271.7988 47.4656 5.4964
    artichoke heart 1 jar drained - - - -
    parsley leaf 1/2 cup - - - -
    walnut 1/4 cup chopped toasted 481.78 0.0 0.0 54.5
    lemon juice zest 1 juice - - - -
    garlic clove 1 - - - -
    kosher salt 1/2 teaspoon - - - -
    black pepper 1/2 teaspoon ground 2.8865 0.7354 0.1195 0.0375
    parmesan cheese 1/2 cup grated 148.0 16.0 16.0 2.0
    extra virgin olive oil 1/2 cup - - - -

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



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