Pisto

Pisto Recipe

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About Pisto Recipe:

The Spanish version of ratatouille is one of the countrys most comforting dishes. Pisto is a Spanish dish originally from the Region of Murcia, Castilla La Mancha and Extremadura. It is made of tomatoes, onions, eggplant or courgettes, green and red peppers, and olive oil. It resembles ratatouille and is usually served warm as a starter or to accompany another dish.

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  • 13 Ingredients
Ingredients
Adjust Servings :
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Ingredients for Pisto Recipe

  • As required For the pesto
  • As required A large bowl fresh basil leaves
  • 7-8 garlic pods
  • 1 cup olive oil
  • cup Half cashew nuts
  • 1/4 cup th Parmesan cheese
  • As required Cracked Pepper
  • As required Salt
  • As required Assembly
  • 1 cup boiled pasta
  • As required Few cherry tomatoes
  • As required Parmesan cheese to garnish
  • As required Pepper to garnish
Nutrition
  • 260g Fat(54.08%)
  • 43g Protein(8.86%)
  • 169g Carbs(35.22%)
  • 8g Fiber(1.59%)
  • Other(0.25%)
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
MacroNutrients
  • Carbs
  • Protein
  • Fiber
Fats
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

Directions

How to Make Pisto Recipe

STEP 01

In the kitchen appliance or liquidizer add basil, garlic, pine nuts, parmesan cheese, salt & pepper, pulse five or half-dozen times til course mixture forms. Activate low and slowly drizzle within the oil.

STEP 02

To store, confine tightly sealed jar or instrumentality.

STEP 03

Take care to hide with oil that the basil does not

STEP 04

Turn black.

STEP 05

I conjointly place a chunk of wrapper over the pesto before i seal the lid.

STEP 06

Keep cold up to seven days otherwise you will freeze for up to four months.