A source of healthy fats, vitamins, and minerals, this dish supports heart health and the immune system. The vibrant flavor of cilantro and garlic with a hint of spiciness makes it a great addition to various dishes.
| Ingredient | Qty, g | ||
|---|---|---|---|
| Pumpkin seeds | |||
| Lemon | |||
| Olive oil | |||
| Water | |||
| Cilantro | |||
| Garlic | |||
| Himalayan salt | |||
| Cumin | |||
| Allspice | |||
| Herbs de Provence ↺ | |||
| Product release: | 308 | ||
| Restore to default | |||
| Add a dish to the menu | |||
| 3 | ||
| 50 | ||
| 10 | ||
| 5 | ||
| 5 | ||
20 - 4 10 | ||
|---|---|---|
| 100 grams | |
|---|---|
| Proteins | 5.7 |
| Digestible proteins | 3 |
| Fats | 29.2 |
| Net carbohydrates | 4 |
| Calories | 275 kcal |
| Indexes | |
| Glycemic index | 6.9 |
| Glycemic load | 0.7 |
| Insulin index, II | 5.5 |
| Disease inflammatory index, DII | -0.35 |
| Antioxidant, ORAC | 3 508 |
| Weight loss | Detention | Set |
|---|---|---|
| 28% | 20% | 17% |
| 972 | 1350 | 1620 |
Ideal: 5% Carbohydrates 20% Proteins 75% Fats Plaid | |
| Recommendations (3) | |
| |
- Histidine0%
- Tryptophan75%
- Phenylalanine12%
- Methionine20%
- Threonine6,9%
- Lysine18%
- Valin20%
- Isoleucine2,6%
- Leucine1,4%
- ClassQty, g
- Omega-30.03
- Omega-64.94
- Omega-920.66
| Nutrient | % of RDA |
|---|---|
| Oleic acid (Omega-9) | 50625689?69 |
| Linoleic acid (Omega-6) | 29413871?82 |
| Palmitic acid (Saturated) | 11111116?21 |
| Nutrient | % of RDA |
|---|---|
| Tryptophan | 537575187307 |
| Serin | 16161026?5 |
| Methionine | 152020421510 |
| Valin | 15202043?7 |
| Lysine | 1318183794 |
| Phenylalanine | 9121225155 |
| Threonine | 57714?? |
Soak the pumpkin seeds (80 g) in water for about 3 hours or overnight. You can add a little lemon juice, apple cider vinegar, or salt to the water.
After soaking, rinse the seeds and dry them in the oven at 85 °C for 40–60 minutes.
Once the seeds are ready, place them in a blender. Add:
- olive oil (50 ml);
- boiled water (50 ml);
- garlic (1–2 cloves);
- juice of half a lemon;
- a pinch of salt;
- selected spices (a pinch of ground cumin, herbs de Provence, allspice).
Blend all the ingredients in the blender until a smooth paste is formed.
Then chop fresh cilantro (1/2 bunch) and add it to the blender. Blend all components again until a smooth puree is achieved.
The finished pesto is recommended to be stored in a tightly closed jar in the refrigerator for no longer than three days.
| Health benefits | |
|---|---|
| Metabolism Boost | |
| Enhancing brain function and memory | |
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