Parsley and Hazelnut Pesto
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
2076
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 2,076 cal. | (99 %) | ||
| Protein | 32.8 g | (33 %) | ||
| Fat | 220.52 g | (190 %) | ||
| Carbohydrates | 20.63 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.06 g | (37 %) |
more nutritional values
| Vitamin A | 1,019.75 mg | (127,469 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 13.76 mg | (115 %) | ||
| Vitamin B₁ | 0.43 mg | (43 %) | ||
| Vitamin B₂ | 0.17 mg | (15 %) | ||
| Niacin | 5.02 mg | (42 %) | ||
| Vitamin B₆ | 0.52 mg | (37 %) | ||
| Folate | 187.77 μg | (63 %) | ||
| Pantothenic acid | 0.95 mg | (16 %) | ||
| Biotin | 57 μg | (127 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 114.61 mg | (121 %) | ||
| Potassium | 964.91 mg | (24 %) | ||
| Calcium | 604.84 mg | (60 %) | ||
| Magnesium | 162.55 mg | (54 %) | ||
| Iron | 7.76 mg | (52 %) | ||
| Iodine | 12.75 μg | (6 %) | ||
| Zinc | 2.56 mg | (32 %) | ||
| Saturated fatty acids | 38.74 g | |||
| Cholesterol | 75 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 6 handfuls parsley
- 75 grams peeled Hazelnuts
- 75 grams pecorino romano
- ½ tsp salt
- ½ tsp peppercorns
- 160 milliliters olive oil
- freshly ground peppers
Preparation steps
1.
Rinse the parsley, pat dry, and remove the leaves. Add the parsley and the hazelnuts to a blender. Break the pecorino into large pieces. Add the pecorino, salt, and pepper to the blender.
2.
Puree the mixture in the blender. With the motor running, incorporate the oil until a thick pesto has formed.
3.
Season to taste with salt and pepper. Transfer the pesto into two clean jars, top with some oil, and seal tightly.
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