Photo: Markus Spiske
Almond, basil & tomato pesto with chicory
8 ingredients
Serves 10
openrecipes
A tasty Italian-style nibble, and any leftover pesto will keep in the fridge for a week for serving over pasta
Estimated Nutrition (whole recipe, rough)
271
Calories
12g
Protein
22g
Fat
9g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Tomato | 1 medium (123g) | 22 |
| Almond | 1 almond (1.2g) | 7 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Chicory Leaves | not in our table | 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
- 100g semi-dried tomatoes
- 50g whole almonds , toasted
- 15g basil , stems removed
- 20g flat-leaf parsley , stems removed
- 4 tbsp parmesan , grated
- 1 garlic clove
- extra-virgin olive oil
- red and white chicory leaves and grissini to serve
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes