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Creamy Walnut Pesto Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)4251.1674
Energy (kCal)478053.0475
Carbohydrates (g)5708.8511
Total fats (g)49606.3348
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut the cheese into 1cm cubes and chop finely in your food processor. | 2. Add walnuts, garlic, salt and basil and chop until you have a rough paste. | 3. Slowly add olive oil to the running food processor until the paste starts to form a ball. | 4. Add yogurt to the food processor and pulse until thoroughly mixed. | 5. Transfer the sauce to a bowl, cover tightly and refrigerate for one hour to allow the flavours to mingle. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    parmigiano reggiano cheese 150 cubed - - - -
    walnut 200 shelled 385424.0 0.0 0.0 43600.0
    garlic clove 5 peeled - - - -
    salt 10 - - - -
    basil 15 dried 3.0475 0.3511 0.4174 0.0848
    olive oil 150 17901.0 0.0 0.0 2025.0
    yogurt 500 74725.0 5708.5 4250.75 3981.25
    salt pepper - - - -

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



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