Sun-Dried Tomato Pesto
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(0 votes)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
608
calories
Calories
Nutritional values
1 glass contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 608 cal. | (29 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 57 g | (49 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.4 g | (11 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8.4 mg | (70 %) | ||
| Vitamin K | 21.3 μg | (36 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.3 mg | (44 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 56 μg | (19 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 6.4 μg | (14 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 450 mg | (11 %) | ||
| Calcium | 143 mg | (14 %) | ||
| Magnesium | 92 mg | (31 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 41 μg | (21 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 14.2 g | |||
| Uric acid | 10 mg | |||
| Cholesterol | 35 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 80 grams dried Tomatoes (in oil)
- 50 grams Feta
- 2 garlic cloves
- 2 Tbsps Pine nuts
- olive oil
- Sea salt
- cayenne pepper
Preparation steps
1.
Drain and chop the tomatoes.
2.
Peel the garlic.
3.
Toast the pine nuts in a dry pan until golden brown. Remove from the heat and let cool.
4.
Mash the tomatoes with the garlic, feta, pine nuts, 2 tablespoons of the tomato oil, and 50 ml (approximately 2 ounces) of olive oil to a paste. It may be possible that you need less oil, or more oil. Season to taste with the salt and cayenne pepper. Transfer to a jar, and cover with olive oil. The pesto will keep for up to 2 weeks in the refrigerator.
