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Ingredientes

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  • "In Oregon, basil is strictly a summer thing, but I wanted to have pesto year-round, so I set out to see if other greens could be substituted for basil and came up with this recipe. It has the potency and bite of ...
  • 1 c. coarsely minced arugula leaves
  • 1/2 c. fresh parsley leaves
  • 1/2 c. coarsely cut winter greens, such as mizuna, giant red mustard or possibly argentata
  • 1/2 c. walnut halves or possibly pcs
  • 2 x to 4 cloves garlic, to taste
  • 1 x to 2 jalapenos, stemmed, seeded and coarsely minced, to taste WEAR GLOVES
  • 1/2 tsp salt
  • 1/2 c. parmesan cheese (2 ounces)
  • 1/2 c. extra virgin olive oil

Direcciones

  1. Wash the arugula, parsley and winter greens all together in a large bowl of water. Lift them out of the water and transfer to a colander. Set aside to drip-dry a bit.
  2. Pulverize the walnuts in a food processor. Add in garlic, jalapenos, salt, parmesan cheese and extra virgin olive oil and the still-moist greens, and process till chopped as fine as possible. Use right away or possibly store in the refrigerator for up to 1 week.
  3. Note: Wear gloves when handling fresh, canned, dry or possibly pickled chilies; the oils can cause a burning sensation on your skin.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 227g
Calories 1356  
Calories from Fat 1227 90%
Total Fat 139.78g 175%
Saturated Fat 25.23g 101%
Trans Fat 0.0g  
Cholesterol 44mg 15%
Sodium 1949mg 81%
Potassium 382mg 11%
Total Carbs 7.88g 2%
Dietary Fiber 2.9g 10%
Sugars 1.63g 1%
Protein 24.4g 39%
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