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Chilean Pesto (Pebre)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3.1223
Energy (kCal)621.4165
Carbohydrates (g)15.7176
Total fats (g)63.2997
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Blend all ingredients in food processor until smooth. | 2. Divide in half. | 3. Place half in a zip-loc with steak to marinate for 1 -12 hours (depending on cut of steak). | 4. Toss the other half with hot cooked pasta. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    parsley 1 cup 21.6 3.798 1.7819999999999998 0.474
    cilantro 1 cup 3.68 0.5872 0.3408 0.0832
    onion 1/2 cup chopped 32.0 7.472 0.88 0.08
    oil vinegar dressing 1/2 cup 561.25 3.125 0.0 62.625
    tabasco sauce 1 teaspoon - - - -
    salt 1/2 teaspoon - - - -
    pepper 1/2 teaspoon 2.8865 0.7354 0.1195 0.0375

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



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