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Salsa Di Parmigiano

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)137.2425
Energy (kCal)1075.9213
Carbohydrates (g)98.9623
Total fats (g)12.7972
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place all ingredients except olive oil into the bowl of a food processor. | 2. Pulse for 10 seconds while adding olive oil. | 3. Scrape sides and pulse for another 10-15 seconds until cheese is chopped into small granules. | 4. Transfer mixture into a sealed container and refrigerate for up to one week. | 5. *** Bring to room temperature before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    parmesan cheese 8 ounces 839.145 90.7184 90.7184 11.3398
    asiago cheese 8 ounces 201.7333 0.0 44.88 1.1333
    garlic 1 tablespoon chopped 12.665 2.8101 0.5406 0.0425
    black pepper 1 tablespoon ground 17.319000000000003 4.4126 0.7169 0.2249
    basil 2 tablespoons chopped 1.219 0.1404 0.16699999999999998 0.0339
    scallion 2 tablespoons chopped 3.84 0.8808 0.2196 0.0228
    red pepper flake 1 tablespoon 201.7333 0.0 44.88 1.1333
    extra virgin olive oil 1 1/2 cups 201.7333 0.0 44.88 1.1333

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



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