Directions:
- In a 10- to 12-inch nonstick frying pan over medium-high heat, stir garlic in olive oil until garlic is lightly browned and soft when pressed, about 2 minutes. Remove from pan. To pan, add walnuts; stir until toasted, about 6 minutes. In a blender or food processor, purée walnuts, garlic, minced fresh jalapeño chili (to taste), pomegranate concentrate, and 3/4 cup water; scrape container sides often. Add salt to taste. Serve, or cover and chill up to 1 day.
- Nutritional analysis per tablespoon.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1613.2 Kcal (6754 kJ) | ||
| Calories from fat | 1352.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 150.25g | 231% | |
|---|---|---|---|
| Sodium | 7.66mg | 0% | |
| Potassium | 1462.14mg | 31% | |
| Total Carbs | 36.03g | 12% | |
| Sugars | 9.1g | 36% | |
| Dietary Fiber | 19.7g | 79% | |
| Protein | 61.34g | 123% | |
| Vitamin C | 24.6mg | 41% | |
| Iron | 7.6mg | 42% | |
| Calcium | 169.1mg | 17% | |
| Amount Per 100 g | |||
| Calories | 515.38 Kcal (2158 kJ) | ||
| Calories from fat | 432 Kcal | ||
| % Daily Value* | |||
| Total Fat | 48g | 231% | |
|---|---|---|---|
| Sodium | 2.45mg | 0% | |
| Potassium | 467.12mg | 31% | |
| Total Carbs | 11.51g | 12% | |
| Sugars | 2.91g | 36% | |
| Dietary Fiber | 6.29g | 79% | |
| Protein | 19.6g | 123% | |
| Vitamin C | 7.9mg | 41% | |
| Iron | 2.4mg | 42% | |
| Calcium | 54mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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