Trio of Homemade Pestos by @lesgourmandisesdeloubna

30 min
Easy

6 servings

140 g

Sun-dried Tomatoes In Oil

1

Garlic Clove

1 bunch

Basil Leaves

30 g

Parmesan

30 g

Almonds

1 pinch

Salt

1 pinch

Pepper

1 tbsp

Balsamic Vinegar

1 tbsp

Cold Water

100 ml

Olive Oil

2 bunches

Basil Leaves

2

Garlic Cloves

30 g

Pine Nuts Or Walnuts

30 g

Parmesan

1 pinch

Salt

1 pinch

Pepper

60 ml

Olive Oil

1

Grilled Yellow Bell Pepper

30 g

Walnuts

1

Garlic Clove

8

Basil Leaves

45 g

Ricotta

15 g

Parmesan

1 pinch

Salt

1 pinch

Pepper

50 ml

Olive Oil

Preparation Steps

  1. Step 1/3

    Blend sun-dried tomatoes, garlic, basil leaves, Parmesan, almonds, salt, pepper, balsamic vinegar, and olive oil until smooth. Add cold water if needed.

    Sun-dried tomatoes in oil
    Garlic clove
    Basil leaves
    Parmesan
    Almonds
    Salt
    Pepper
    Balsamic vinegar
    Cold water
    Olive oil
    🥄Spoon

  2. Step 2/3

    Blend basil leaves, garlic, pine nuts or walnuts, Parmesan, salt, pepper, and olive oil until smooth.

    Basil leaves
    Garlic cloves
    Pine nuts or walnuts
    Parmesan
    Salt
    Pepper
    Olive oil
    🥄Spoon

  3. Step 3/3

    Blend grilled yellow bell pepper, walnuts, garlic, basil leaves, ricotta, Parmesan, salt, pepper, and olive oil until smooth.

    Grilled yellow bell pepper
    Walnuts
    Garlic clove
    Basil leaves
    Ricotta
    Parmesan
    Salt
    Pepper
    Olive oil
    🥄Spoon

Composition

Ingredients

Types

Vegetables, Dairy, Nuts, Condiments, Liquids

Ingredients

Sun-dried tomatoes in oil, Garlic clove, Basil leaves, Parmesan, Almonds, Salt, Pepper, Balsamic vinegar, Cold water, Olive oil, Garlic cloves, Pine nuts or walnuts, Grilled yellow bell pepper, Walnuts, Ricotta

Allergens

Dairy, Nuts

Dietetics

Dietary regimen

Vegetarian

Calories

300 kcal

Macro nutrients

Protein: 12g, Carbohydrates: 14g, Sugar: 3g, Fat: 25g, Fiber: 5g

Nutritional Information

Minerals

Sodium: 450mg, Calcium: 200mg, Iron: 1.5mg

Vitamins

Vitamin A: 900IU, Vitamin C: 15mg, Vitamin D: 1µg

Preparation

Time Information

Preparation

20 minutes

Cooking

10 minutes

Overall

30 minutes

Difficulty

Level

Easy (1/4)

Steps

3 steps

Equipments

Utensils

Blender, Spoon

Appliances

Refrigerator

Type

Type

Type Of Dish

Starter, Main Course

Occasions

Breakfast

Origin

Source

Platform

instagram

Original Creator

@lesgourmandisesdeloubna

Origin

Cuisine

Italian

Geographic

Italy, Liguria

Various

Aspect

Texture

Smooth

Flavors

Savory

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

fridge : 15 days (Pesto Rosso), fridge : 7 days (Pesto Verde), fridge : 3 days (Pesto Giallo)