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Picture of Roasted-Almond Ricotta Pesto With Olives
italian lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1721 kcal 86 %
  • Fat 157 g 241 %
  • Saturated 33 g 164 %
  • Carbs 43 g 14 %
  • Fiber 13 g 51 %
  • Protein 51 g 101 %
  • Cholesterol 116 mg 39 %
  • Sodium 1359 mg 57 %
  • Calcium 1309 mg 131 %
  • Magnesium 376 mg 90 %
  • Potassium 1416 mg 30 %
  • Iron 12 mg 65 %
  • Zinc 6 mg 55 %
  • Phosphorus 1043 mg 149 %
  • Vitamin A 565 µg 63 %
  • Vitamin C 22 mg 24 %
  • Thiamin (B1) 0 mg 13 %
  • Riboflavin (B2) 2 mg 143 %
  • Niacin (B3) 5 mg 29 %
  • Vitamin B6 1 mg 44 %
  • Folate equivalent (total) 127 µg 32 %
  • Vitamin B12 2 µg 84 %
  • Vitamin D 1 µg 4 %
  • Vitamin E 35 mg 230 %
  • Vitamin K 445 µg 371 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Roasted-Almond Ricotta Pesto With Olives

Ingredients

  • 2 x garlic cloves
  • 2/3 cup Roasted Almonds unsalted
  • 4 cup basil leaves
  • 1 tsp fresh lemon juice
  • 1/4 cup Parmigiano Reggianio grated
  • 1/3 cup extra-virgin olive oil
  • 3/4 cup Ricotta
  • 1/2 cup pitted kalamata olives,chopped

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