xiaoxl/recipe_data huggingface dataset:
Smoked Asparagus
Category: side-dish
By Melissa Morgan

Love smoked foods? Love asparagus? I experimented while smoking a turkey breast and came up with this mild but flavorful asparagus and garlic dish made originally in an iron skillet on the top of the smoker. If you like asparagus, you will love this! So far, everyone has enjoyed it. I hope you do, too.

Ingredients:
2 tablespoons butter
4 cloves garlic, sliced thin
2 tablespoons lemon juice
salt to taste
¼ teaspoon ground black pepper
1  onion, thinly sliced
1 ½ pounds asparagus, trimmed

Directions:
Place the charcoal into the bottom pan of the smoker. Light the coals and wait for the temperature of the smoker to come to 240 degrees F (115 degrees C). Melt the butter in a small saucepan, stir in the garlic and cook over low heat until just tender. Remove from the heat and mix in the lemon juice, salt, and black pepper. Arrange the onions in the bottom of a large cast iron skillet or heat-resistant glass container. Spread asparagus spears over the onions. Drizzle the butter and garlic  mixture over the asparagus. Place the uncovered skillet or baking dish on the top grate of the preheated smoker. Close the smoker and cook the asparagus until tender, about 1 hour.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 1 1/2 pounds asparagus

Calories: 68.2
Fat: 4.1 g
Saturated fat: 2.5 g
Carbohydrates: 7.1 g
Sugars: 2.2 g
Dietary fiber: 2.4 g
Protein: 2.8 g
Cholesterol: 10.2 mg
Sodium: 42.7 mg
Pumpkin Spice Latte


Ingredients:
canned pumpkin, 2% low-fat milk, Splenda sugar substitute, sugar substitute, vanilla, pumpkin pie spice, extra strong coffee

Directions:
"In a small saucepan, whisk pumpkin into milk. Add sugar substitute, vanilla and pumpkin pie spice. Heat gently, stirring occasionally, just until steaming and foam begins to appear. Pour mixture into a tall mug; add coffee."
Thermomix Tomato Paste - No Added Sugar


Ingredients:
carrot, tomatoes, rock salt, olive oil, bay leaves

Directions:
Place the carrot in the TM bowl with enough water to cover by about an inch. Cook 20 min/100º/speed soft.
Pour out the water and add about half the tomatoes to the TM bowl. Cut the rest so that they'll fit through the hole in the lid - if you use Roma tomatoes you won't need to do this step - they fit fine!
Gradually turn the speed up to 6. Add the remaining tomatoes into the bowl as it is mixing. After all the tomatoes are in, mix 15 seconds/speed 6.
Add all remaining ingredients. Mix 10 seconds/speed 6.
Cook 30 minutes/Varoma/speed 1.5. Scrape down sides.
Cook 30 minutes/Varoma/speed 1.5 again. Scrape down sides. If the paste is the color and consistency that you like, you're done. If you want your paste thicker or darker red, keep going with the cooking and scraping down in 10 minute intervals until it looks right.
Remove from heat and freeze whatever you aren't going to use today. It doesn't keep well in the fridge. I froze mine in silicone cupcake cups - 50 grams in each cup. I got about 250 grams of paste from my 1.5 kg of tomatoes.
Chocolate Pudding Fluff


Ingredients:
chocolate flavor instant pudding and pie filling mix, milk, marshmallows, chocolate-covered graham cracker cookies, chocolate chips, Cool Whip

Directions:
Make pudding according to instructions on box., Fold in Cool Whip, mixing well., Gently fold in graham crackers and marshmallows., Spoon into serving dishes and sprinkle with chocolate chips.
Good Eats Dill Pickles (From Alton Brown 2007)


Ingredients:
pickling salt, water, pickling cucumbers, black peppercorns, red pepper flakes, garlic cloves, dill

Directions:
Rinse the cucumbers thoroughly and snip off the blossom end stem. Set aside. Combine the salt and water in a pitcher and stir until the salt has dissolved.
Place the peppercorns, pepper flakes, garlic, dill seed and fresh dill into a 1-gallon crock. Add the cucumbers to the crock on top of the aromatics.
Pour the brine mixture over the cucumbers in order to completely cover. Pour the remaining water into a 1-gallon ziptop plastic bag and seal.
Place the bag on top of the pickles making sure that all of them are completely submerged in the brine. Set in a cool, dry place.
Check the crock after 3 days. Fermentation has begun if you see bubbles rising to the top of the crock. After this, check the crock daily and skim off any scum that forms. If scum forms on the plastic bag, rinse it off and return to the top of the crock.
The fermentation is complete when the pickles taste sour and the bubbles have stopped rising; this should take approximately 6 to 7 days. Once this happens, cover the crock loosely and place in the refrigerator for 3 days, skimming daily or as needed. Store for up to 2 months in the refrigerator, skimming as needed. NOTE: If the pickles should become soft or begin to take on an off odor, this is a sign of spoilage and they should be discarded.
Smoked Brisket South Texas Style


Ingredients:
beef brisket, butter, brown sugar

Directions:
Prep your pit with your favorite wood.
I prefer pecan for the mellow flavor.
Optimum cooking temperature will be between 200 to 250 degrees.
Trim excess fat from brisket and place in smoker.
Let it slow smoke for 2 hours or until you have a good smoke ring around it.
Remove from smoker and rub it down with a stick of butter and then rub in the brown sugar.
Wrap in tin foil and place back in the smoker cooking at 1 hour per pound while maintaining slow smoked temperature.
If the temperature is too hard to control then you can cook as above for the first two hours or until you get a good smoke ring, add butter and brown suger, wrap in tin foil and cook in oven at 225 degrees for the remaining cooking time.
Jennifer's Porcupine Meatballs


Ingredients:
long grain rice, water, onion, salt, pepper, garlic powder, ground beef, tomato sauce, water, brown sugar, Worcestershire sauce

Directions:
In a large bowl, combine the first seven ingredients.
Add the ground beef and mix well.
Shape meat mixture into 1- 1/2 inch balls.
Heat oil in large skillet.
Brown meatballs in oil.
After meatballs have browned, drain oil and fat.
In a medium size bowl, combine the tomato sauce, water, brown sugar, and Worcestershire sauce; pour over meatballs in skillet.
Reduce heat; cover skillet and simmer for 1 hour.
Mama Mike's Meatballs


Ingredients:
olive oil, mushroom, celery rib, green pepper, onion, milk, ground beef, bulk Italian sausage, Worcestershire sauce, eggs, Tabasco sauce, sage, marjoram, black pepper, salt, parmesan cheese, fresh parsley, nutmeg

Directions:
In small skillet, heat oil & saute veggies about 5 minute or until softened; remove from heat.
In small bowl, mix milk and bread crumbs.
In large bowl, mix beef, sausage and eggs until blended. Add Worcestershire, hot sauce, & spices, then milk/breadcrumb mixture, and combine thoroughly. Add sauteed vegetables and mix well.
Using a 1/4-cup measure, scoop out and form mixture into balls. Place on foil-lined baking pan and bake at 350° for 25-30 minutes, turning once halfway through cooking time, until browned on all sides.
Remove from pan and drain on paper towels.
Makes about 26 meatballs.
Microwave Gravy


Ingredients:
butter, all-purpose flour, heavy cream, chicken broth, kosher salt, lemon juice

Directions:
Heat butter in an 8 cup glass measuring cup at 100%, uncovered, for 2 min.
Remove from oven.
Thoroughly whisk in flour.
Cook, uncovered at 100% for 2 min more.  Remove from oven.
Whisk in cream and broth.
Cook, uncovered at 100% for 2 min; stir and cook for 3 min more. Remove from oven, add salt and pepper and whisk until smooth.
Add lemon juice to taste. Variation with mushrooms (This is my standard Thanksgiving gravy.] Increase butter (or fat] to 4 tbsp.
Add flour and cook as for Veloute. Add 1/4 lb fresh mushrooms,  quartered and sliced (If the mushrooms are very large, cut in smaller pieces]. You may also substitute dried mushrooms for a portion of the fresh mushrooms.
Add lemon juice and a dash of cayenne pepper.
(The recipe also lists 2 Tbsp of chopped dill as an optional ingredient, but I've never used it.] Cook, uncovered at 100% for 3 min, finish as for Veloute above. Another microwave sauce to use as gravy is Marchand du Vin  Sauce Makes 1 1/2 cups 1/4 cup chopped shallots (about 5 medium shallots] 1 clove garlic, smashed, peeled, and minced 2 cups red wine 1 cup chicken, duck, or veal broth 1 Tbsp chicken, duck or veal glaze (very concentrated broth] 2 tsp cornstarch dissolved in 3 tsp cold water (optional] fresh ground pepper Put shallots, garlic, wine and 1/2 cup of broth in a 8 cup glass measure. Cook, uncovered, at 100% for 20 minutes, until reduced by one half.
Remove from oven and deglaze roast cooking pan with this mixture, then cook on top of the stove until slightly thickened, and season to taste. If not deglazing, briskly stir in cornstarch slurry and cook uncovered, at 100% for 2 minutes.
Season to taste.
V-8 Bread


Ingredients:
butter, white sugar, salt, basil, oregano, cheddar cheese, ketchup, warm water, dry yeast, all-purpose flour

Directions:
Heat V-8 and butter until butter melts. Add sugar, salt, herbs, ketchup, and cheese. Cool to lukewarm.
Add lukewarm tomato mixture to 3 cups flour and yeast. Beat until smooth. Gradually add more flour until you have a soft workable dough. Knead 8 to 10 minutes until smooth and elastic. Place in greased bowl, let rise until doubled (1 1/2 hours].
Punch down and divide in half. Let rest 10 minutes, covered. Shape into loaves and place in well greased bread pans. Cover and let rise until doubled again (1 hour].
Bake at 350 degrees F for 25 to 35 minutes.
Rainforest Roast Chicken


Ingredients:
chicken breasts, Spanish onion, ginger, garlic, green capsicum, red capsicum, carrot, soy sauce, plum sauce, snow peas, red cabbage, shallots

Directions:
Stir fry chicken strips with onion, ginger, garlic and 1 tbsp oil until the chicken's cooked. Then  remove.
Add remaining 1 tbsp oil, capsicum and carrot; cook slightly then add the hokkien noodles, soy sauce, Davidson plum sauce and cooked chicken.
Cook until noodles are hot then add snow peas, red cabbage and lemon myrtle, stir through. Garnish with shallots and serve.
Deep-Fried Juicy Meatballs


Ingredients:
ground beef, green chilies, dill pickles, bell peppers, onion powder, salt, black pepper, ground cumin, flour, cornmeal

Directions:
Pre heat Deep fryer to 375 degrees.  Put the mixed flour and cornmeal (dry] into a meatloaf pan. In a small food processor, blend Jalapeno, pickle wedges and bell pepper until they resemble relish.  Mix all together thoroughly in a large bowl.
Roll mixture into 1oz balls and roll balls in dry flour/cornmeal mix until completely coated. Put in fry basket (sides NOT touching], deep fry for 5 minutes.
The dry coating keeps the juices sealed inside and makes these meatballs a delightful snack or appetizer.
Tailgate Caramel Apple Dip


Ingredients:
butter, light brown sugar, light corn syrup, sweetened condensed milk, vanilla, ground cinnamon, salt

Directions:
Place butter, brown sugar, corn syrup, and condensed milk in a saucepan and heat over medium heat, stirring to dissolve sugar, about 5 minutes.
Stir un the vanilla, cinnamon, and salt.
Pour into a serving bowl.
Serve with sliced, cored apples (this recipe is enough for about 6 medium].
Another Cornbread Casserole


Ingredients:
egg, butter, paprika, garlic powder

Directions:
Preheat oven to 400 degrees., Mix everything together and pour into a greased 11×7x2 inch casserole., Bake for 25-30 minutes, until the top is golden and the sides are darkish.
Hard Do Bread
Category: bread
By Marjorita Whyte

This recipe for Hard Do Bread (hard dough bread) is similar to the one sold in West Indian stores. It's a simple white bread that's just slightly sweet.

Ingredients:
3 tablespoons white sugar
1 (.25 ounce) package active dry yeast
¾ cup warm water (110 degrees F/45 degrees C)
1 tablespoon vegetable oil
1 tablespoon margarine, melted
½ teaspoon salt
2 ¾ cups all-purpose flour

Directions:
In a small bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes. In a large bowl, combine the yeast mixture with the oil, margarine, salt and 1 1/2 cups flour; stir well to combine. Mix in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Deflate the dough and turn it out onto a lightly floured surface and form into a loaf. Place the loaf into a lightly greased 9x5 inch loaf pan. Cover with a damp cloth and let rise for 15 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C). Bake in preheated oven for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped. Cool in pan 5 minutes and then turn out onto rack and cool completely.

Prep time: 20 mins
Cook time: 30 mins
Total time: 2 hrs 30 mins
Yields: 1 - 9x5 inch loaf

Calories: 136.1
Fat: 2.3 g
Saturated fat: 0.3 g
Carbohydrates: 25.2 g
Sugars: 3.2 g
Dietary fiber: 0.9 g
Protein: 3.2 g
Sodium: 108.1 mg
Brown Gravy Mix


Ingredients:
cornstarch, low-sodium beef bouillon cubes, instant coffee crystals, onion powder, garlic powder, black pepper, paprika

Directions:
Combine all ingredients and store in an airtight container.
To make gravy, measure 3 tablespoons mix into a saucepan. Add 1 1/2 cups water. Bring to a boil and simmer 1 minute.
Spring Salad With Tarragon Vinaigrette


Ingredients:
red wine vinegar, extra virgin olive oil, dried tarragon, salt, ground black pepper, garlic clove, asparagus, hard-boiled eggs, cherry tomatoes, black olives

Directions:
Whisk vinegar, oil, mustard, tarragon, salt and pepper in a small bowl. Add garlic and set aside.
Cook asparagus until tender crisp. This depends on the size of the asparagus. If you are using thin asparagus this should only take about 3 minutes.
Slice eggs.
Divide salad greens between 2 plates.
Top with eggs, asparagus, tomatoes, sardines and olives.
Remove the garlic from the dressing and drizzle over the salads.
Cinnamon Streusel Coffee Cake


Ingredients:
vanilla instant pudding mix, water, eggs, flour, brown sugar, cinnamon, butter, powdered sugar, vanilla extract, butter, milk

Directions:
Combine all ingredients for cake and mix well.
Grease a bundt cake pan and pour half of cake batter into pan.
Combine all filling ingredients and sprinkle half evenly over batter.
Top with remaining batter, then sprinkle the rest of the filling mixture over the top of the cake.
Bake at 375° for 45 to 50 minutes or until done.
Cool on wire rack for 15 minutes, then turn over onto a plate and remove from the pan.
Cool cake completely.
For glaze, mix together butter and vanilla, then add powdered sugar.
Whisk in milk a tablespoon at a time until glaze is desired consistency.
Pour glaze over top of cake and let it run down the sides.
Allow glaze to firm before serving.
Brazilian-Style Garlic-Cilantro Steak Skewers


Ingredients:
water, fresh cilantro, white vinegar, McCormick® Black Pepper, parmesan cheese

Directions:
Mix Marinade Mix, oil, water, cilantro, vinegar and pepper in large resealable plastic bag. Add steak; turn to coat well. Massage steak and marinade for 4 to 5 minutes.
Remove steak from marinade. Thread steak onto long double skewers. Sprinkle with 1/2 of the Parmesan cheese. Discard any remaining marinade.
Grill steak over medium-high heat 5 minutes per side or until desired doneness. Sprinkle steak with remaining Parmesan cheese.
Blueberry Beet Butter


Ingredients:
beet, apples, sugar, lemon, zest of, salt, nutmeg, red wine, cold water, pure vanilla extract

Directions:
Combine all the ingredients except Clear Jel, water and vanilla in a heavy bottomed sauce pot.
Bring to a boil, then reduce the heat and simmer 1 - 1 1/2 hours, stirring frequently to prevent sticking and mashing the fruit against the sides of the pot to smooth it out.
The butter is done when it is thick and spreadable. If you run out of time, whisk together the Clear Jel and cold water and stir inches Cook for 2-3 minutes, until thick enough for your preference.
Just before canning, stir in vanilla.
Can in a water bath for 15 minutes or spoon into clean jars and keep in the fridge up to 6 weeks.
Hungarian Christmas Mashed Potatoes


Ingredients:
black mustard seeds, butter, onions, sweet Hungarian paprika, potatoes, butter, sour cream, egg, salt

Directions:
Boil peeled and quartered potatoes in salted water till tender.
While potatoes are cooking --.
Heat skillet.  Add mustard seeds.  Cover & shake until the popping slows.  Add the butter & when melted, add the onions.  Cover and cook over low heat for 15 minutes. Uncover, continue cooking over low heat for until very soft, dark & caramelized. Add the paprika.  Stir over lowest heat for a minute or two until the paprika has lost its raw taste.  Set aside.
Back to the potatoes --.
Strain off cooking water & mash. Add 1/2c of the sour cream and blend into potatoes. Add the egg into the potatoes and whip. Add the stick of butter & the remaining sour cream to taste.  Stir in the onion mixture. Add salt to taste.
Refrigerator Bran Muffins
Category: bread
By TKDANIELSON

These are so great to make ahead and keep in the fridge for up to 2 months. They make a quick breakfast; bake as needed.

Ingredients:
4 cups bran flakes cereal
2 cups wheat bran cereal (such as Kellogg's® All-Bran®)
2 cups boiling water
2 ½ cups white sugar
1 ½ cups shortening
4  eggs
5 cups all-purpose flour
5 teaspoons baking soda
1 teaspoon salt
1 quart buttermilk

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a muffin pan or line with muffin cups. Combine bran flakes and bran cereal in a heat-proof bowl. Cover with boiling water; stir and let sit until softened. Beat sugar, shortening, and eggs together in a very large bowl with an electric mixer until creamy. Sift flour, baking soda, and salt into a bowl. Add flour mixture and buttermilk alternately to sugar mixture. Stir in softened bran; mix until evenly incorporated. Spoon batter evenly into prepared muffin pan. Bake in the preheated oven until tops spring back when lightly pressed, about 15 minutes.

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 72 muffins

Calories: 115.3
Fat: 4.9 g
Saturated fat: 1.3 g
Carbohydrates: 16.8 g
Sugars: 8.2 g
Dietary fiber: 1 g
Protein: 2.1 g
Cholesterol: 10.9 mg
Sodium: 154.2 mg
Roasted Artichokes


Ingredients:
artichokes, olive oil, brown sugar, minced garlic cloves, salt, dried basil

Directions:
Rinse artichokes.
Cut off 1/4 of the artichoke and trim leaf tips.  Cut in half.
Mix all ingredients and pour over chokes.
Cook in 400 degree oven until done.  I don't wrap in foil, but see that reviewers have and I'm sure it speeds up the cooking time.  Cooking time really varies.  It depends on the size and age of the artichoke.  You just have to check.  I usually serve these at room temp with a mayo-curry sauce.
Tortellini Soup


Ingredients:
chicken broth, Italian stewed tomatoes, cheese, parmesan cheese

Directions:
Heat broth and tomatoes in a pan., Add tortellini and cook for 3-5 minutes., Stir in cheese., Serve in bowls and sprinkle parmesan on top.
Seven Ingredient Turkey Chili


Ingredients:
ground turkey, onion, chili powder, ground cumin, green pepper, red kidney beans

Directions:
Cook the turkey, onion, chili powder and cumin in a 4-quart saucepan over medium-high heat until the turkey is well browned, stirring often.
Add the vegetable juice, pepper and beans to the saucepan and heat to a boil. Reduce the heat to low.
Cover and cook for 15 minutes or until the vegetables are tender.
EASY CANT GO WRONG CHOCOLATE CHIP COOKIES


Ingredients:
unsalted butter, brown sugar, sugar, eggs, pudding, vanilla extract, flour, baking soda, salt, chocolate chips

Directions:
Preheat oven to 350 degrees.
Take two sticks of butter room temperature, brown sugar, regular sugar and mix in a bowl.
Add two eggs and 1 pack of vanilla pudding(dry pudding], and vanilla extract to your butter/sugary mix.
In a separate bowl combine flour with baking soda, and salt with a whisk.
Combine bowl of wet ingredients to dry ingredients. After combined add desired chips/m&m’s/nuts/etc.
Take regular eating spoon and scoop dough and plop onto greased cookie sheet. Fill cookie sheet.
Bake for 7 minutes, then rotate your cookie sheet around in the oven. Cook for 3 min and 30 seconds. NOTE:  I have a very strong oven so its always best to start little and add time rather than burning your cookies! .
Dairy Free friends! Use a dairy free package of pudding. Recommend “Simply Delish Natural” vanilla pudding mix! .
Mini-Pitas With Cheddar, Feta, and Olives


Ingredients:
cheddar cheese, feta cheese, olive oil, green olives, kalamata olives, oregano, black pepper

Directions:
Coarsely grate cheddar cheese.  Crumble up feta cheese and combine with grated cheddar.  Add olive oil, olives, and oregano.  Season with pepper and mix.
Slice open pita pockets halfway.  Scoop mixture into pita pockets and press down.  Place in toaster oven (a few minutes] or microwave (30-90 seconds] until cheese melts.
German Beef and Barley Bake


Ingredients:
lean ground beef, onion, garlic, pearl barley, bacon, tomato juice, salt, ground black pepper, green cabbage, caraway seeds, cheddar cheese

Directions:
Preheat oven to 350F.
Saute beef, onions, and garlic in a large saucepan over medium heat.
Pour off grease.
Add barley and bacon; sauté 2 to 3 minutes.
Stir in tomato juice, salt and pepper and bring to a low boil.
Reduce heat, cover and simmer 30 minutes.
Stir in cabbage and caraway seeds.
Spoon mixture into 2-quart casserole.
Bake for 30 minutes.
Sprinkle with cheese and bake 5 minutes longer or until cheese melts.
Makes 6 servings.
Chocolate Meringue Cookies
Category: desserts
By Madonna

This is a meringue cookie with a double chocolate taste.  Store these in an air tight container.

Ingredients:
3  egg whites
⅛ teaspoon cream of tartar
½ teaspoon vanilla extract
⅔ cup white sugar
1 tablespoon unsweetened cocoa powder
⅓ cup semisweet chocolate chips

Directions:
Preheat oven to 300 degrees F (150 degrees C). Combine egg whites, cream of tartar, and vanilla.  Beat until the whites form soft peaks.  Slowly add sugar; beat until stiff peaks form, and mixture becomes glossy.  Fold in cocoa and chocolate chips. Drop mixture by teaspoonfuls on to a greased cookie sheet.  Bake for 25 to 30 minutes.

Yields: 3 dozen

Calories: 47.3
Fat: 1 g
Saturated fat: 0.6 g
Carbohydrates: 9.6 g
Sugars: 9.2 g
Dietary fiber: 0.3 g
Protein: 0.8 g
Sodium: 9.7 mg
Bobbie's Oatmeal Cookies
Category: desserts
By SHANNON WOOD

If you like oatmeal cookies, you will love these!! My husband says they are the best cookies I have ever made.

Ingredients:
1 cup butter, softened
1 cup packed brown sugar
1 cup white sugar
2  eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
3 cups rolled oats
½ cup semisweet chocolate chips
1 cup raisins
½ cup chopped pecans

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a large bowl, cream together butter, brown sugar and white sugar until smooth. Beat in eggs and vanilla. Combine flour, baking soda, and salt; stir into the creamed mixture. Mix in the oats, chocolate chips, raisins, and pecans, one ingredient at a time. Drop by rounded spoonfuls onto the prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Prep time: 20 mins
Cook time: 10 mins
Total time: 1 hr 5 mins
Yields: 3 dozen

Calories: 178.8
Fat: 7.7 g
Saturated fat: 3.9 g
Carbohydrates: 26.3 g
Sugars: 15.3 g
Dietary fiber: 1.3 g
Protein: 2.4 g
Cholesterol: 23.9 mg
Sodium: 110.4 mg
Nutso Pesto (Vegan)


Ingredients:
fresh basil, fresh parsley, walnuts, black olives, olive oil, garlic cloves, nutritional yeast

Directions:
Place all ingredients in a food processor or blender and puree until uniform, scraping sides occasionally.
Taste, and adjust flavors as desired.