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Pesto sauce

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)15.1145
Energy (kCal)399.2
Carbohydrates (g)18.845
Total fats (g)31.8415
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. While preparing other ingredients, toast pine nuts in a 350ºF oven on a cookie sheet. | 2. This only takes a couple of minutes--as soon as you can smell the nuts toasting, remove them from the oven. | 3. They should be very lightly browned, but not dark. | 4. Meanwhile, remove stems from parsley and basil, and remove hearts from garlic. | 5. Put all ingredients except olive oil in a food processor, and process for about 30 seconds, or until everything is very finely chopped. | 6. Add olive oil in a steady stream until desired thickness. | 7. Thicker pesto is better for sandwiches or spreading, while thinner works well for pasta or marinating chicken or shrimp. | 8. The sauce is now ready for use! | 9. I like to marinate chicken in 1/2 the pesto for a few hours, reserving the remainder for pasta--just bake 1 1/4 lb marinated chicken strips in a 400º oven for 10 minutes, and toss with cooked mostocholi noodles that have been tossed with the remaining pesto. | 10. This is also lovely with shrimp. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    parsley 1 bunch - - - -
    garlic 5 cloves 22.35 4.959 0.9540000000000001 0.075
    basil 1 bunch - - - -
    parmesan cheese 1/4 cup 74.0 8.0 8.0 1.0
    pine nut 1/3 cup toasted 302.85 5.886 6.1605 30.7665
    olive oil 1/3 - 1/2 cup 0.0 0.0 0.0 0.0
    salt pepper - - - -

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



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