Before you use herbs as a main ingredient — it helps to know which ones work on a grand scale. Parsley, obviously, works in abundance: it’s clean-tasting, pleasantly grassy and almost never overwhelming. You can add literally a bunch (bunches!) of it to salad, soup, eggs, pasta, grains or beans. The same is largely true of basil, and you can use other mild herbs — chervil, chives, cilantro, dill, shiso — by at least the handful. (Mint is also useful but will easily take over a dish if you add too much of it. But all of these are great for making herb pastes, or pestos, alone or in combination. Use the same technique you use for basil pesto.)
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Serving Size: 1 serving (248g) | ||
Recipe Makes: 4 servings | ||
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Calories: 556 | ||
Calories from Fat: 181 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.1g | 27 % | |
Saturated Fat 5.8g | 29 % | |
Monounsaturated Fat 9.2g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 124.5mg | 38 % | |
Sodium 126.9mg | 4 % | |
Potassium 550.8mg | 14 % | |
Total Carbohydrate 68g | 20 % | |
Dietary Fiber 1.1g | 5 % | |
Sugars, other 66.9g | ||
Protein 25.1g | 36 % | |
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: 556
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