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Lemon-Dill Pesto

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)27.1815
Energy (kCal)1119.9157
Carbohydrates (g)93.8425
Total fats (g)92.7321
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place walnuts and garlic in a food processor and process until finely chopped. | 2. Add the dill, lemon zest, and salt. Process until you have a thick paste. | 3. Continue to process (pulse if your food processor can pulse) while gradually adding the oil until the pesto is the consistency of a thick tomato sauce. | 4. Refrigerate until ready to use. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    walnut 5 tablespoons 601.12 0.0 0.0 68.0
    garlic clove 5 - - - -
    dill 6 ounces chopped 518.7957 93.8425 27.1815 24.7321
    lemon zest 1 - - - -
    salt 1 teaspoon - - - -
    canola oil 3/4 - 1 cup rapeseed 0.0 0.0 0.0 0.0

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



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