Belly Full · by Amy Flanigan★ 5.0 (6)
Pea and Parsley Pesto
NUTRITION · PER SERVING10M COOK
CAL 9%·PRO 11%
CARBS 5G11% OF CAL
1G FIBER0G ADDED1G INTRINSIC3G OTHER1G TOTAL SUGAR
FAT 17G80% OF CAL
3G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright, herbaceous pesto made with peas and parsley instead of basil, finished with walnuts and parmesan. Serve it over pasta or use it to dress vegetables and grains.
condimentamerican⚙️ food processorgluten freevegetarian
View the full recipe on Belly Full →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 cup frozen peas (, thawed)
- 1 cup packed fresh parsley leaves
- 1/2 cup walnuts (, toasted)
- 2/3 cup freshly grated Parmesan
- 3 cloves garlic (, smashed and peeled)
- 1 tablespoon water
- 1/3 cup extra-virgin olive oil
- coarse salt and ground pepper (, to taste)
- pinch of red pepper flakes
At a glance
PER SERVING · TIME 10M
CAL 9%·PRO 11%
CARBS 5G11% OF CAL
1G FIBER0G ADDED1G INTRINSIC3G OTHER1G TOTAL SUGAR
FAT 17G80% OF CAL
3G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 298mg
- Total sugar
- 1g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 119mg
- Calcium
- 111mg
- Iron
- 0.95mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 298MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.