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Lemon Pesto Dip

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.2535
Energy (kCal)1452.0865
Carbohydrates (g)1.6894
Total fats (g)163.2679
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Pulse the basil and spinach in a mini food processor until finely chopped. Add the nuts and cheese. Whirl until the nuts are finely chopped. Add the tofu, salt and pepper. With the motor running, drizzle in the olive oil. Add the lemon zest, and whirl to blend. | 2. Scoop the pesto into a bowl. Surround it with your selection of raw veggies, including red bell pepper strips, cherry tomatoes, etc. The dip will keep up to 2 days in the refrigerator. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    basil 1 1/2 cups packed 8.28 0.9540000000000001 1.1340000000000001 0.2304
    baby spinach leaf 1/2 cup - - - -
    walnut 1/2 cup 963.56 0.0 0.0 109.0
    asiago cheese 1/4 cup grated - - - -
    silken tofu 2 tablespoons soft - - - -
    salt 1/2 teaspoon - - - -
    black pepper 1/2 teaspoon ground 2.8865 0.7354 0.1195 0.0375
    olive oil 1/4 cup 477.36 0.0 0.0 54.0
    lemon zest 1/2 teaspoon - - - -

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



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