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Salsa Verde

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)15.7457
Energy (kCal)1408.3346
Carbohydrates (g)16.4364
Total fats (g)146.2917
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Strip the leaves from the herbs and put in a food processor with all the other ingredients, apart from the pepper and sugar. | 2. Blitz to a coarse sauce - don't make it too smooth. | 3. Alternatively, chop the dry ingredients by hand before mixing with the oil and vinegar, to give a lovely, chunky texture. | 4. Season with pepper and sugar (you shouldn't need salt because of the olives, anchovies and capers). | 5. Use immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    flat leaf parsley 2 ounces 50.4333 0.0 11.22 0.2833
    mint 1 ounce 12.4738 2.3842 0.9327 0.207
    basil 1 ounce 6.5204 0.7513 0.893 0.1814
    dill pickle 4 64.8 13.014000000000001 2.7 1.62
    green olive 2 tablespoons chopped 50.4333 0.0 11.22 0.2833
    caper salt 1 tablespoon rinsed packed 50.4333 0.0 11.22 0.2833
    anchovy oil 3 drained packed 50.4333 0.0 11.22 0.2833
    garlic clove 1 50.4333 0.0 11.22 0.2833
    white wine vinegar 1 tablespoon 50.4333 0.0 11.22 0.2833
    olive oil 2/3 cup 1272.96 0.0 0.0 144.0
    pepper ground - - - -
    sugar 1 pinch 1.1471 0.2869 0.0 0.0

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



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