Photo: Chad Montano
Estimated Nutrition (whole recipe, rough)
1289
Calories
39g
Protein
72g
Fat
129g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Avocado | 1 medium (150g) | 240 |
| Pine Nut | 1 oz (28g) | 191 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Goat Cheese | 1 oz (28g) | 103 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
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
- =
- 1 (7-ounce) jar dried tomatoes in oil
- 1 large sweet onion, thinly sliced
- 2 garlic gloves
- ¼ Cup fresh basil leaves
- ¼ Cup pine nuts, toasted
- ¼ Cup shredded Parmesan cheese
- ½ tsp salt
- 1 (12-inch) Italian bread shell
- 3 large California avocados peeled and sliced
- 1 (3-ounce) log goat cheese
- =
Directions
1
Drain tomatoes, reserving oil.
2
Saute onion in 1 tablespoon reserved oil in a medium skillet over medium-high heat about 12 minutes or until golden brown. Cool.
3
Process tomatoes, remaining reserved oil, garlic, and next 4 ingredients in a food processor until smooth, stopping to scrape down sides.
4
Spread tomato pesto over bread shell; top evenly with onion, avocado, and goat cheese.
5
Bake at 350 degrees for 20 minutes. Serve immediately.
6
Makes 4 to 6 servings.
Recipe sourced from
fandom