Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
197
Calories
2g
Protein
14g
Fat
19g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 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
- 120ml/4fl.oz. Olive Oil
- 90ml/3fl.oz. Lemon Juice
- 1 tbsp freshly chopped Parsley
- 1 tbsp freshly chopped Thyme
- 1 Garlic Clove, Crushed
- 2 Shallots, finely chopped
- Salt and pepper to taste
Directions
1
Place all the ingredients in a blender and process until well blended and relatively smooth.
2
Cover and leave to stand for at least 2 hours at room temperature before serving.
3
Category:Argentine Recipes
4
Category:Argentine Vegetarian
Recipe sourced from
fandom