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Cilantro-Lemon Pesto

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)6.9261
Energy (kCal)312.2936
Carbohydrates (g)7.6339
Total fats (g)30.9582
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine ingredients in food processor. | 2. Puree until ingredients are fully combined and the pesto has a smooth texture with no significant lumps (may still be just a little gritty). You may add additional olive oil if you like. | 3. May be served hot or at room temperature. Leftovers can be frozen in small tupperware containers or ice cube trays and thawed when you're ready to use. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pecorino romano cheese 1/3 cup shredded - - - -
    cilantro 2 cups 7.36 1.1744 0.6816 0.1664
    pine nut 1/3 cup 302.85 5.886 6.1605 30.7665
    extra virgin olive oil 1/3 cup - - - -
    black pepper 1/4 teaspoon 1.4432 0.3677 0.0597 0.0187
    lemon 1/2 0.6404 0.2058 0.0243 0.0066
    salt - - - -

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



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