Dill Pesto
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
Calories:
1021
calories
Calories
Nutritional values
1 glass contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,021 cal. | (49 %) | ||
| Protein | 19.85 g | (20 %) | ||
| Fat | 106.58 g | (92 %) | ||
| Carbohydrates | 8.44 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.41 g | (11 %) |
more nutritional values
| Vitamin A | 251.75 mg | (31,469 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.17 mg | (60 %) | ||
| Vitamin B₁ | 0.03 mg | (3 %) | ||
| Vitamin B₂ | 0.38 mg | (35 %) | ||
| Niacin | 2.19 mg | (18 %) | ||
| Vitamin B₆ | 0.05 mg | (4 %) | ||
| Folate | 26.51 μg | (9 %) | ||
| Pantothenic acid | 0.12 mg | (2 %) | ||
| Biotin | 19.2 μg | (43 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 16.32 mg | (17 %) | ||
| Potassium | 292.73 mg | (7 %) | ||
| Calcium | 344.28 mg | (34 %) | ||
| Magnesium | 87.37 mg | (29 %) | ||
| Iron | 1.56 mg | (10 %) | ||
| Zinc | 1.05 mg | (13 %) | ||
| Saturated fatty acids | 21.29 g | |||
| Cholesterol | 50 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 3 handfuls Dill
- 2 Tbsps lemon juice
- 50 grams pecorino romano (or Parmesan cheese)
- 80 milliliters olive oil
- 30 grams almonds
- salt
- freshly ground peppers
Preparation steps
1.
Rinse the dill, then remove the leaves from the stems. FInely chop the lemon juice, dill, coarsely crumbled pecorino cheese, and the almonds in a blender. With the motor running, incorporate enough oil until a thick paste has formed. Season to taste with salt and pepper, place in a small jar, and cover with olive oil.
2.
The dill pesto goes best with fish and mild cheeses.
