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Basil Pesto

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)21.7544
Energy (kCal)1019.8975
Carbohydrates (g)21.3685
Total fats (g)97.3053
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a food processor, pulse the pine nuts, garlic, salt and chilli flakes until finely chopped. | 2. Add the basil and parmesan and pulse about 10 times to chop the basil. | 3. With the motor running, gradually pour in the oil. | 4. Note: Make up to 1 month in advance. Store in fridge in a covered container with a layer of olive oil on top. Bring back to room temperature before using. | 5. Note: Cooking time is processing time in blender approximately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pine nut 1/4 cup toasted 227.1375 4.4145 4.6204 23.0749
    garlic clove 2 peeled - - - -
    salt 1/4 teaspoon - - - -
    chili flake 1/4 teaspoon - - - -
    basil 1 1/2 cups 8.28 0.9540000000000001 1.1340000000000001 0.2304
    parmesan cheese 1/2 cup grated 148.0 16.0 16.0 2.0
    olive oil 1/3 cup 636.48 0.0 0.0 72.0

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



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