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Artichoke Pesto on Ciabatta

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)21.4528
Energy (kCal)1163.7798
Carbohydrates (g)22.0687
Total fats (g)111.7042
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a food processor combine the artichokes, parsley, walnuts, lemon zest and juice, garlic, salt, and pepper. Run the machine to finely chop all the ingredients, stopping the machine a few times to scrape down the sides. | 2. Then, with the machine running, drizzle in 1/2 cup extra-virgin olive oil. | 3. Mix in the Parmesan. | 4. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. | 5. Drizzle the ciabatta slices with the 1/4 cup extra-virgin olive oil. Grill until toasted, about 5 minutes. | 6. Spread the artichoke pesto over the toasted slices and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    artichoke heart 1 package thawed frozen - - - -
    parsley leaf 1 cup - - - -
    walnut 1/2 cup chopped toasted 963.56 0.0 0.0 109.0
    lemon juice zest 1 juice - - - -
    garlic clove 2 - - - -
    kosher salt 1/2 teaspoon - - - -
    black pepper 1/2 teaspoon ground 2.8865 0.7354 0.1195 0.0375
    extra virgin olive oil 1/2 cup - - - -
    parmesan cheese 2/3 cup grated 197.3333 21.3333 21.3333 2.6667
    ciabatta 1 sliced - - - -
    extra virgin olive oil 1/4 cup - - - -

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



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