Pesto Pomodoro

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Pesto Pomodoro
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
1487
calories
Calories

Nutritional values

1 glass contains
(Percentage of daily recommendation)
Calorie1,487 cal.(71 %)
Protein29.91 g(31 %)
Fat143.6 g(124 %)
Carbohydrates30.63 g(20 %)
Sugar added0 g(0 %)
Roughage9.47 g(32 %)
Vitamin A534.43 mg(66,804 %)
Vitamin D0.25 μg(1 %)
Vitamin E2.85 mg(24 %)
Vitamin B₁0.23 mg(23 %)
Vitamin B₂0.3 mg(27 %)
Niacin7.61 mg(63 %)
Vitamin B₆0.57 mg(41 %)
Folate81.44 μg(27 %)
Pantothenic acid0.67 mg(11 %)
Biotin18 μg(40 %)
Vitamin B₁₂0.6 μg(20 %)
Vitamin C171.71 mg(181 %)
Potassium1,277.53 mg(32 %)
Calcium650.53 mg(65 %)
Magnesium83.5 mg(28 %)
Iron4.92 mg(33 %)
Zinc2.31 mg(29 %)
Saturated fatty acids24.26 g
Cholesterol34 mg

Ingredients

for
2
Ingredients
800 grams ripe Tomatoes
100 grams Pine nuts
100 grams sundried Tomatoes
150 milliliters hot Vegetable broth
2 garlic cloves
100 grams Parmesan
2 dried chili peppers
200 milliliters olive oil
salt
peppers
How healthy are the main ingredients?
TomatoPine nutsTomatoParmesangarlic cloveolive oil

Preparation steps

1.

Rinse the tomatoes then blanch in boiling water. Remove the seeds and lightly crush the pulp. Toast the pine nuts in a dry pan, remove from the heat, and let cool. Mix the vegetable broth with the hot broth, and let soak for 1 hour. Puree, then add the the pine nuts and the crushed tomatoes. Bring to a boil, stirring constantly. Reduce the heat, and simmer for 20 minutes stirring constantly. Peel the garlic, and pass through a press. Add the parmesan. Place the dried chilis in a mortar, crush finely, and add to the sauce.

2.

Heat again, then puree with the oil. Season to taste with salt and pepper. Fill the prepared jars to the brim, seal tightly, and cool completely.