Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
348
Calories
6g
Protein
34g
Fat
12g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pine Nut | 1 oz (28g) | 191 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Capers | 1 tbsp (9g) drained | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Basil | 5 leaves fresh (2.5g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 500 g green olives, pitted and roughly chopped
- 1/2 cup flat leaf parsley, roughly chopped
- 1/2 cup basil leaves, roughly chopped
- 4 tablespoons pine nuts, lightly toasted
- 2 lemons, zest and juice
- 2 cloves garlic, finely chopped
- 1/2 teaspoon dried chili pepper flakes
- 2 tablespoons capers, chopped,rinsed and dried
- 80 ml extra virgin olive oil
- =
Directions
1
Place all ingredients into a bowl and stir to combine.
2
Serve with bread and ricotta.
Recipe sourced from
fandom