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Thyme Pesto

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)32.551
Energy (kCal)500.9325
Carbohydrates (g)37.9259
Total fats (g)27.0542
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine all ingredients in blender or food processor fitted with steel blade. | 2. Blend on high for 1 minute or until creamy and well-blended. | 3. Store in non-metallic, covered container in refrigerator; will keep in fridge for up to 2 wks or in freezer for 6 months. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    thyme leave 1/2 cup - - - -
    parsley 2 cups 43.2 7.596 3.5639999999999996 0.948
    garlic 2 teaspoons minced 8.344 1.8514 0.3562 0.027999999999999997
    parmesan cheese 3/4 cup grated 222.0 24.0 24.0 3.0
    pine nut 1/4 cup 227.1375 4.4145 4.6204 23.0749
    extra virgin olive oil 1/2 cup - - - -
    salt 1 teaspoon coarse - - - -
    black pepper 1 dash ground 0.251 0.064 0.0104 0.0033

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



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