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Afghan Pesto

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)18.8975
Energy (kCal)417.6912
Carbohydrates (g)13.0484
Total fats (g)35.9558
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Put the coriander, peanuts, cardamom seeds and lime juice in a blender or food processor and process until chopped and combined. | 2. With the motor running, drizzle in olive oil until the mixture has the consistency of a soft paste. | 3. Chargrill the aubergine slices on both sides on a griddle or chargrill pan until nicely coloured and tender. | 4. Spread a little of the pesto over the warm aubergine slices and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    coriander 1 bunch chopped - - - -
    peanut 1/2 cup toasted raw 413.91 11.7749 18.834 35.9452
    cardamom pod 1/2 teaspoon cracked - - - -
    lime juice 1 3.7812 1.2735 0.0635 0.0106
    olive oil - - - -
    aubergine 2 sliced - - - -

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



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