Parsley Pesto

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Parsley Pesto
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
1513
calories
Calories

Nutritional values

1 glass contains
(Percentage of daily recommendation)
Calorie1,513 cal.(72 %)
Protein13.2 g(13 %)
Fat161.79 g(139 %)
Carbohydrates12.52 g(8 %)
Sugar added0 g(0 %)
Roughage6.1 g(20 %)
Vitamin A730.73 mg(91,341 %)
Vitamin D0 μg(0 %)
Vitamin E8.44 mg(70 %)
Vitamin B₁0.08 mg(8 %)
Vitamin B₂0.08 mg(7 %)
Niacin1.76 mg(15 %)
Vitamin B₆0.15 mg(11 %)
Folate121.78 μg(41 %)
Pantothenic acid0.36 mg(6 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C110.05 mg(116 %)
Potassium472.19 mg(12 %)
Calcium192.13 mg(19 %)
Magnesium41.5 mg(14 %)
Iron7.76 mg(52 %)
Zinc0.93 mg(12 %)
Saturated fatty acids21.47 g
Cholesterol14.17 mg

Ingredients

for
1
Ingredients
50 grams Pine nuts
80 grams parsley
2 garlic cloves
2 Tbsps grapeseed oil
100 milliliters olive oil
2 Tbsps freshly grated pecorino romano
salt
freshly ground peppers
1 splash lemon juice

Preparation steps

1.

Toast the pine nuts in a dry pan until golden brown and fragrant. Remove from the heat and let cool. Rinse and dry the parsley, and remove the leaves.

2.

Peel the garlic. Add with the parsley, pine nuts, and grapeseed oil to a blender. Puree, and add enough oil until a thick pesto has formed.

3.

Stir in the pecorino cheese, and season to taste with salt, pepper, and lemon juice. Transfer to a small glass bottle, and cover with a thin layer of olive oil. Seal tightly.