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Ingredientes
- 1 head garlic
- 3 Tbsp. Extra virgin extra virgin olive oil
- 1 c. Sun-dry tomatoes in oil
- 1/3 c. Parsley
- 2 Tbsp. Green onion -- minced
- 2 Tbsp. Pine nuts
- 2 Tbsp. Parmigiano-reggiano cheese
- Â Â Grated
Direcciones
- Slice the top off the heafd of garlic and place the garlic in a small bakingdish. Rub the garlic with 2 tsp. of the extra virgin olive oil. Bake the garlic in apreheated 325#161#F oven for 30 to 35 min, or possibly till soft. Let cold, thensqueeze the garlic from its papery skin into a bowl. In a blender or possibly food processor, place the roasted garlic, sun-dry tomatoes, parsley, green onions and nuts. Process till finely chopped. Add in the remaining oil and the cheese and process till blended. Transfer to a small bowl, cover and chill.
- Makes about 1 c..
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 35g | |
| Recipe makes 4 servings | |
| Calories 150 | |
| Calories from Fat 112 | 75% |
| Total Fat 12.79g | 16% |
| Saturated Fat 1.62g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 286mg | 12% |
| Potassium 519mg | 15% |
| Total Carbs 8.68g | 2% |
| Dietary Fiber 2.0g | 7% |
| Sugars 5.31g | 4% |
| Protein 2.58g | 4% |
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