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Basil-Mint Pesto

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)12.2862
Energy (kCal)1563.045
Carbohydrates (g)13.4877
Total fats (g)165.0225
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Chop the basil, mint and nuts coarsely. Add them along with the Parmesan cheese and garlic to a food processor. | 2. Gradually add the olive oil through the feed tube and process until pesto is well-blended. | 3. Transfer to bowl and season with salt and pepper to taste. | 4. Cover tightly and chill. Bring to room temperature before using. | 5. Yield is estimated. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    basil leaf 4 1/2 cups - - - -
    mint leaf 1 1/2 cups - - - -
    walnut 3/4 cup chopped toasted substituted 1445.34 0.0 0.0 163.5
    parmesan cheese 6 tablespoons grated 111.0 12.0 12.0 1.5
    garlic 1 1/2 1/2 minced 6.705 1.4877 0.2862 0.0225
    extra virgin olive oil 1 cup - - - -
    salt - - - -
    pepper - - - -

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



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