Directions:
- Char peppers over flame or in broiler until blackened on all sides. Enclose in paper bag. Let stand 10 minutes. Peel, seed and coarsely chop peppers. Transfer to processor. Add pine nuts, Parmesan, olive oil and garlic and process until peppers are finely chopped. Transfer mixture to large bowl. Stir in whipping cream. Season with salt and pepper. (Sauce can be prepared 6 hours ahead. Cover and refrigerate.)
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1611.68 Kcal (6748 kJ) | ||
| Calories from fat | 1382.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 153.64g | 236% | |
|---|---|---|---|
| Cholesterol | 177.2mg | 59% | |
| Sodium | 821.4mg | 34% | |
| Potassium | 1006.3mg | 21% | |
| Total Carbs | 34.91g | 12% | |
| Sugars | 16.6g | 66% | |
| Dietary Fiber | 7.31g | 29% | |
| Protein | 31.35g | 63% | |
| Vitamin C | 359.7mg | 599% | |
| Vitamin A | 8.9mg | 296% | |
| Iron | 155.7mg | 865% | |
| Calcium | 681.1mg | 68% | |
| Amount Per 100 g | |||
| Calories | 216.08 Kcal (905 kJ) | ||
| Calories from fat | 185.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.6g | 236% | |
|---|---|---|---|
| Cholesterol | 23.76mg | 59% | |
| Sodium | 110.13mg | 34% | |
| Potassium | 134.92mg | 21% | |
| Total Carbs | 4.68g | 12% | |
| Sugars | 2.23g | 66% | |
| Dietary Fiber | 0.98g | 29% | |
| Protein | 4.2g | 63% | |
| Vitamin C | 48.2mg | 599% | |
| Vitamin A | 1.2mg | 296% | |
| Iron | 20.9mg | 865% | |
| Calcium | 91.3mg | 68% | |
* 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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