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Winter Pesto

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)44.5956
Energy (kCal)4252.29
Carbohydrates (g)51.14
Total fats (g)440.1508
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mince and mash the garlic to a paste with salt. | 2. In a processor or blender, puree spinach with parsley, oil, walnuts, Parmesan, fennel and garlic paste. | 3. The pesto keeps, covered with a thin film of olive oil and chilled, up to 2 weeks. | 4. This makes enough to use with up to 2 ½ lbs of pasta. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    garlic 5 cloves 22.35 4.959 0.9540000000000001 0.075
    salt 1 teaspoon - - - -
    spinach leaf 2 cups washed packed 90.48 13.1352 11.3256 1.7784
    parsley leaf 2 cups - - - -
    olive oil 1 cup 1909.44 0.0 0.0 216.0
    walnut 1 cup toasted cooled 1927.12 0.0 0.0 218.0
    parmesan cheese 1 cup 296.0 32.0 32.0 4.0
    fennel seed 1 teaspoon crushed 6.9 1.0458 0.316 0.2974

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



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