It's basically parsley and cilantro pesto.
A chelation technique. The "poor man's chelation" herb it's called.
Put herbs, spices, and garlic in the food processor and pulse until chopped. With motor running, add the vinegar and lemon juice until smooth and emulsified.
Scoop pesto into a bowl, mix in chopped nuts if using them, and pat flat in the bottom and cover gently with olive oil, set aside
Alternately, chop all ingredients on a cutting board, transfer to bowl, mixing in the acids at the end and covering with oil.
If serving as a pasta sauce, toss your pasta in olive oil before adding the sauce.
Good served with pasta, chicken, beef, shrimp.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (75g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 169 | ||
Calories from Fat: 121 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.5g | 18 % | |
Saturated Fat 1.9g | 9 % | |
Monounsaturated Fat 7.7g | ||
Polyunsanturated Fat 3.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 129.2mg | 4 % | |
Potassium 302.6mg | 8 % | |
Total Carbohydrate 6.3g | 2 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 3.5g | ||
Protein 5.7g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 169
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