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Black Olive Pesto

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)49.0035
Energy (kCal)448.3592
Carbohydrates (g)63.0525
Total fats (g)3.8672
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place the garlic, and herbs in a food processor and blend until finely chopped. | 2. Add the tomatoes, olives and Parmesan and pulse until coarsely chopped. | 3. Scoop the mixture into a bowl and stir in the olive oil to make a thick paste. | 4. Serve tossed with freshly cooked spaghetti, black pepper and extra Parmesan, or on bruschetta. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    garlic clove 2 chopped 126.0833 0.0 28.05 0.7083
    flat leaf parsley 1 bunch 126.0833 0.0 28.05 0.7083
    basil 1 bunch - - - -
    rosemary 1 sprig - - - -
    tomato 4 sun-blushed 248.2759 55.0525 12.9535 2.1589
    black olive 5 ounces pitted 126.0833 0.0 28.05 0.7083
    parmesan cheese 4 tablespoons grated 74.0 8.0 8.0 1.0
    extra virgin olive oil 5 tablespoons 126.0833 0.0 28.05 0.7083

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



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