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Parsley Pesto (Useful for Many Dishes!)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)-
Energy (kCal)968.1485
Carbohydrates (g)1.1477
Total fats (g)109.0
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Very fresh flatleaf parsley gives the best results. Do not use "old" parsley which has been in your fridge for a while. Fresh from the garden is best! | 2. Using a blender or food processor, blend all ingredients until a puree forms. It can be as fine or as grainy as you prefer. A blender is easiest to use for this smallish quantity. | 3. Taste for seasoning. The thickness will depend on how much parsley has been used, but the olive oil should be enough to make a thick sauce. Start with 2 tablespoons lemon or lime juice and taste: I did think the 3rd tablespoon was needed to add enough flavour. | 4. Serve in spoonfuls on fish fillets or chicken breasts which have been lightly seasoned. Use with other ingredients such a hardboiled eggs, as a sandwich spread or filling, or on toast, and topped with fried or poached eggs. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    parsley leaf 2 cups rinsed chopped - - - -
    caper 1 -2 tablespoon 0.0 0.0 0.0 0.0
    green olive 8 -10 chopped - - - -
    walnut 1/2 cup 963.56 0.0 0.0 109.0
    lemon juice 2 -3 tablespoons 0.0 0.0 0.0 0.0
    sugar 1/4 teaspoon 4.5885 1.1477 0.0 0.0
    salt 1/2 teaspoon - - - -
    extra virgin olive oil 3/4 cup - - - -

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



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