pesto + manchego + marcona almond
You can never have too many condiment recipes, so give pesto + manchego + marconan almond a try. One serving contains 57 calories, 2g of protein, and 5g of fat. This recipe serves 4. For 64 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This recipe is liked by 1 foodies and cooks. It is brought to you by Foodista. From preparation to the plate, this recipe takes about 45 minutes. A mixture of basil, marconan almonds, salt, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a gluten free, primal, and ketogenic diet. Overall, this recipe earns a solid spoonacular score of 57%. If you like this recipe, you might also like recipes such as Spicy Cilantro–Marconan Almond Pesto, for Chorizo, Sweet Potato, and Manchego Salad with Marconan Almonds, and Kale And Marconan Almond Salad.
- Serves: 4
- Time: 45 Mins
- Category: condiment, dip, sauce, spread
- Health Rating: 16.0
Ingredients
| Image | Name | Qty | Metric | Price |
|---|---|---|---|---|
 |
basil | 48.0 | grams | None |
 |
manchego cheese | 0.75 | None | |
 |
extra virgin olive oil | 0.75 | None | |
 |
marcona almonds | 35.75 | grams | None |
 |
salt | 4.0 | servings | None |
basil
Qty: 48.0
Metric: grams
Price: None
manchego cheese
Qty: 0.75
Metric:
Price: None
extra virgin olive oil
Qty: 0.75
Metric:
Price: None
marcona almonds
Qty: 35.75
Metric: grams
Price: None
salt
Qty: 4.0
Metric: servings
Price: None
Instructions
Step 1: Soak almonds in water for fifteen minutes.
Ingredients:
- almonds
- water
Step 2: Wash and dry basil leaves.
Ingredients:
- fresh basil
Step 3: Grate cheese.
Ingredients:
- cheese
Step 4: In a food processor we're going to put our basil, the cheese, soaked almonds, little salt and pepper, and 1/4 cup of extra virgin olive oil.
Ingredients:
- extra virgin olive oil
- salt and pepper
- almonds
- cheese
- basil
Equipment:
- food processor
Step 5: Process it on and off for thirty seconds.
Step 6: Then drizzle in the rest of the olive oil while the food processor is on. This makes sure you get the optimal consistency for your likings.
Ingredients:
- olive oil
Equipment:
- food processor
Step 7: When it's made fresh the oil tends to separate from the other ingredients. I suggest serving this after it's been in the refrigerator for an hour because the pesto rests and stays together better.
Ingredients:
- pesto
- cooking oil
Step 8: There are many serving options.
Step 9: Transfer it to a bowl and serve it with an assortment of cheeses and crostinis, or dress pasta with it, or marinade chicken, or, make a delicious manchego potato pesto pizza that's on my blog. And as always,
Ingredients:
- manchego cheese
- marinade
- chicken
- potato
- pasta
- pesto
Equipment:
- bowl
Step 10: Chow!
Dietary Information
- Gluten-Free
Nutrition Facts
| Nutrient | Amount | % Daily Needs |
|---|---|---|
| Calories | 57.22 kcal | 2.86% |
| Fat | 4.79 g | 7.38% |
| Saturated Fat | 0.42 g | 2.62% |
| Carbohydrates | 2.31 g | 0.77% |
| Net Carbohydrates | 0.98 g | 0.36% |
| Sugar | 0.43 g | 0.47% |
| Cholesterol | 0.2 mg | 0.07% |
| Sodium | 1.73 mg | 0.08% |
| Alcohol | 0.0 g | 100.0% |
| Alcohol % | 0.0 % | 100.0% |
| Protein | 2.33 g | 4.66% |
| Vitamin K | 50.08 µg | 47.69% |
| Manganese | 0.35 mg | 17.74% |
| Vitamin E | 2.41 mg | 16.08% |
| Vitamin A | 634.67 IU | 12.69% |
| Magnesium | 31.98 mg | 8.0% |
| Copper | 0.14 mg | 6.98% |
| Vitamin B2 | 0.11 mg | 6.54% |
| Fiber | 1.33 g | 5.34% |
| Phosphorus | 49.87 mg | 4.99% |
| Calcium | 47.73 mg | 4.77% |
| Iron | 0.72 mg | 4.02% |
| Folate | 12.11 µg | 3.03% |
| Potassium | 102.24 mg | 2.92% |
| Vitamin C | 2.16 mg | 2.62% |
| Zinc | 0.38 mg | 2.51% |
| Vitamin B3 | 0.43 mg | 2.16% |
| Vitamin B6 | 0.03 mg | 1.56% |
| Vitamin B1 | 0.02 mg | 1.5% |
