Roasted Potato Wedges With Beet Leaves Pesto Recipe
Recipe By Honest Cooking
4.4
21 Rating -
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ingredients serve
serve1
Add to Shopping ListIngredients for Roasted Potato Wedges With Beet Leaves Pesto Recipe
- 3-3.50 Beetroot leaves
- 1 Cloves of garlic
- 1/4 cup Walnuts
- 5 Almonds
- 1/4 cup Basil leaves
- 1/4 cup Parsley
- 1/4 cup Cilantro
- As required Salt & pepper
- 1.50-2 Potatoes
- 1/2 teaspoon Chilly powder
Nutrition
value
value
464
calories per serving
26 g Fat14 g Protein43 g Carbs11 g FiberOther
Current Totals
- Fat26g
- Protein14g
- Carbs43g
- Fiber11g
MacroNutrients
- Carbs43g
- Protein14g
- Fiber11g
Fats
- Fat26g
Vitamins & Minerals
- Calcium308mg
- Iron8mg
- Vitamin A2550mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B35mg
- Vitamin B6< 1mg
- Vitamin B9178mcg
- Vitamin B120mcg
- Vitamin C136mg
- Vitamin E2mg
- Copper1mcg
- Magnesium206mg
- Manganese5mg
- Phosphorus327mg
- Selenium8mcg
- Zinc3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Honest Cooking