Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
697
Calories
30g
Protein
55g
Fat
28g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pine Nut | 1 oz (28g) | 191 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Arugula | 1 cup (20g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| 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 loaf ciabatta, sliced lengthwise
- 1/2 lb whole milk mozzarella, thinly sliced
- 2 large handfuls baby arugula
- 2 large cloves garlic
- 1/2 cup sundried tomatoes
- 1/3 cup pine nuts
- 1 tsp salt
- ½ lemon, juiced
- 1/2 cup oil (may be more depending on how thick or thin you want your pesto)
- 1/3 cup Parmesan cheese
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By biggirlssmallkitchen ·
Recipe sourced from
openrecipes