Directions:
- In food processor, combine all ingredients except for olive oil and salt and pepper. Puree until a smooth paste. With mixer running, add olive oil until emulsified. Season to taste with salt and pepper. Store refrigerated for up to one week.
- Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1120.16 Kcal (4690 kJ) | ||
| Calories from fat | 1082.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 120.28g | 185% | |
|---|---|---|---|
| Sodium | 131.78mg | 5% | |
| Potassium | 816.48mg | 17% | |
| Total Carbs | 13.22g | 4% | |
| Sugars | 1.79g | 7% | |
| Dietary Fiber | 5.41g | 22% | |
| Protein | 4.91g | 10% | |
| Vitamin C | 163.9mg | 273% | |
| Iron | 8.8mg | 49% | |
| Calcium | 204.5mg | 20% | |
| Amount Per 100 g | |||
| Calories | 428.41 Kcal (1794 kJ) | ||
| Calories from fat | 414.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 46g | 185% | |
|---|---|---|---|
| Sodium | 50.4mg | 5% | |
| Potassium | 312.26mg | 17% | |
| Total Carbs | 5.06g | 4% | |
| Sugars | 0.68g | 7% | |
| Dietary Fiber | 2.07g | 22% | |
| Protein | 1.88g | 10% | |
| Vitamin C | 62.7mg | 273% | |
| Iron | 3.4mg | 49% | |
| Calcium | 78.2mg | 20% | |
* 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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