Pesto Pomodoro
(0 votes)
(0 votes)
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)
(Percentage of daily recommendation)
| Calorie | 1,487 cal. | (71 %) | ||
| Protein | 29.91 g | (31 %) | ||
| Fat | 143.6 g | (124 %) | ||
| Carbohydrates | 30.63 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.47 g | (32 %) |
more nutritional values
| Vitamin A | 534.43 mg | (66,804 %) | ||
| Vitamin D | 0.25 μg | (1 %) | ||
| Vitamin E | 2.85 mg | (24 %) | ||
| Vitamin B₁ | 0.23 mg | (23 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.61 mg | (63 %) | ||
| Vitamin B₆ | 0.57 mg | (41 %) | ||
| Folate | 81.44 μg | (27 %) | ||
| Pantothenic acid | 0.67 mg | (11 %) | ||
| Biotin | 18 μg | (40 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 171.71 mg | (181 %) | ||
| Potassium | 1,277.53 mg | (32 %) | ||
| Calcium | 650.53 mg | (65 %) | ||
| Magnesium | 83.5 mg | (28 %) | ||
| Iron | 4.92 mg | (33 %) | ||
| Zinc | 2.31 mg | (29 %) | ||
| Saturated fatty acids | 24.26 g | |||
| Cholesterol | 34 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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
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.
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