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Basil Pesto from Home

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)22.238
Energy (kCal)453.4115
Carbohydrates (g)22.6045
Total fats (g)32.7974
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Using your processor pulse the basil, garlic and pine nuts. | 2. Slowly add the olive oil in a constant stream while the food processor is on. | 3. Stop to scrape down the sides of the food processor with a rubber spatula. | 4. Add the grated Parmeasn cheese and lemon juice; pulse again until blended. | 5. Add salt and freshly ground black pepper. | 6. Store pesto in a jar or airtight container in the refrigerator for about a week, or in the freezer for about six months. | 7. Keep it looking fresh and green by covering the top with a thin layer of olive oil or with a sheet of plastic wrap directly on its surface; this will keep it from oxidizing and turning brown. If your pesto darkens in color, it will still taste good. | 8. I freeze it by dropping Tablespoons of it on a parchment paper, freezing it and storing in a zip lock bag in the freezer. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    basil leaf 2 cups - - - -
    garlic clove 4 sized minced - - - -
    pine nut 1/3 cup 302.85 5.886 6.1605 30.7665
    parmesan cheese 1/2 cup grated 148.0 16.0 16.0 2.0
    extra virgin olive oil 1/3 cup - - - -
    lemon juice 1 teaspoon 1.1183 0.3508 0.0178 0.0122
    salt 1/2 teaspoon - - - -
    black pepper 1/4 teaspoon ground 1.4432 0.3677 0.0597 0.0187

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



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