, / BASIL, SUN-DRIED TOMATO AND PEPPER PESTO
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: / Studio VD GLOW
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: 3013,47 kcal, : 104,39 , : 274,19 , : 48,71 , : 63,32 , : 41,26
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: 2309,97 kcal, : 94,31 , : 140,11 , : 32,31 , : 221,62 , : 42,26
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: 3210,47 kcal, : 105,14 , : 289,07 , : 75,54 , : 82,72 , : 23,66
The pesto fits perfectly with all pasta and we can make and store in the refrigerator. What is your favorite?
Photography: Christos Dimitriou / Studio VD for GLOW magazine
Ingredients for 500 g. pesto
For the basil pesto
100 g. pine seeds
150 g. hazelnuts
250 g. basil leaves
1 clove of garlic
100 g. olive oil
150 g. parmesan
Method
Grind the pine nuts and hazelnuts in the food processor. Wash and dry the basil leaves thoroughly. Transfer the basil with olive oil and garlic to the food processor. Pour into a bowl and mix with nuts and parmesan.
Nutritional facts
Energy: 3013,47 kcal, Protein: 104,39 g, Fat: 274,19 g, Saturated fat: 48,71 g, Carbohydrates: 63,32 g, Dietary fiber: 41,26 g
Ingredients for 500 g. pesto
For the sun-dried tomato pesto
250 g. sun-dried tomatoes in oil
50 g. basil leaves
250 g. cashews
1 clove of garlic
150 g. cream cheese
Method
You can find sun-dried tomatoes in jars in the supermarket. Open the jar, empty the sun-dried tomatoes and keep their oil. Cut the tomatoes with a fine knife. Wash basil leaves and dry them well. Food process the cashews and add them into a bowl. Food process the chopped sun-dried tomatoes, basil leaves, garlic and mulberry oil in their packaging. Pour into a bowl and mix with the cashews and the cream cheese.
Nutritional facts
Energy: 2309,97 kcal, Protein: 94,31 g, Fat: 140,11 g, Saturated fat: 32,31 g, Carbohydrates: 221,62 g, Dietary fiber: 42,26 g
Ingredients for 500 g. pesto
For pepper pesto
300 g. feta cheese
250 g. roasted red peppers (in a jar)
50 g. parsley leaves
250 g. roasted peanuts without salt
100 g. olive oil
50 g. vinegar
1 clove of garlic
Method
Chop feta cheese into chunks, dry it with kitchen paper liquids and bake in a hot pan or grill it. It should be cooked well. Let it cool.
Open the jar and drain the peppers well, so they have no liquid. Clean them from seeds if needed. Wash and dry the parsley. Grind the peanuts and put them in a bowl. Food process the peppers with the parsley, olive oil, vinegar and garlic in the skillet. Pour into a bowl and mix with the peanuts and feta cheese.
Nutritional facts
Energy: 3210,47 kcal, Protein: 105,14 g, Fat: 289,07 g, Saturated fat: 75,54 g, Carbohydrates: 82,72 g, Dietary fiber: 23,66 g
