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Caper Anchovy Pesto

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.1649
Energy (kCal)1930.5387
Carbohydrates (g)4.4858
Total fats (g)216.7889
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Process parsley, oil, capers, oregano, vinegar, chile flakes, anchovies, and garlic in food processor until smooth; season with salt and pepper to taste. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    italian parsley 1 cup - - - -
    olive oil 1 cup 1909.44 0.0 0.0 216.0
    caper 2/3 cup drained 21.0987 4.4858 2.1649 0.7889
    oregano leaf 1 1/2 1/2 - - - -
    white wine vinegar 1 tablespoon - - - -
    red chili pepper flake 1/4 teaspoon crushed - - - -
    anchovy filet oil 2 drained - - - -
    garlic clove 2 - - - -
    kosher salt - - - -
    black pepper ground - - - -

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



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