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Pesto Pie

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Submitted by romerjt

YIELD

6 servings

PREP

15 min

COOK

30 min

READY

45 min

Ingredients

2 473
CUPS ML BASIL
packed *
3 3
EACH EACH GARLIC CLOVES
½ 118
5 75
TABLESPOONS ML OLIVE OIL
1 237
CUP ML WALNUTS
toasted, or pine nuts
2 3E+1
TABLESPOONS ML BUTTER
1 15
TABLESPOON ML VEGETABLE OIL
1 237
CUP ML ONIONS
chopped
15 15
OUNCES OUNCES RICOTTA CHEESE *
4 4
LARGE LARGE EGGS
1 1
DASH DASH WHITE PEPPER *
1 1
DASH DASH SALT *
1 1
DASH DASH NUTMEG *

Directions

Using first five ingredients make pesto in a blender until creamy.

Then sauté onion in oil and butter until soft.

Then whisk ricotta cheese and eggs with onion.

Add spices and pour into prepared pie pan. Top with pesto and swirl pesto into pie.

Bake at 375℉ (190℃). for 30 minutes until firm and set.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 111g (3.9 oz)
Amount per Serving
Calories 376 83% from fat
 % Daily Value *
Total Fat 35g 53%
Saturated Fat 7g 37%
Trans Fat 0g
Cholesterol 158mg 53%
Sodium 203mg 8%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 8%
Sugars g
Protein 26g
Vitamin A 6% Vitamin C 6%
Calcium 14% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 
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