Roasted Potato Wedges With Beet Leaves Pesto Recipe

Recipe By Honest Cooking

4.4
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Roasted Potato Wedges With Beet Leaves Pesto
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Ingredients 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
464
calories per serving
26 g Fat14 g Protein43 g Carbs11 g FiberOther

Current Totals

  • Fat
    26g
  • Protein
    14g
  • Carbs
    43g
  • Fiber
    11g

MacroNutrients

  • Carbs
    43g
  • Protein
    14g
  • Fiber
    11g

Fats

  • Fat
    26g

Vitamins & Minerals

  • Calcium
    308mg
  • Iron
    8mg
  • Vitamin A
    2550mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    5mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    178mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    136mg
  • Vitamin E
    2mg
  • Copper
    1mcg
  • Magnesium
    206mg
  • Manganese
    5mg
  • Phosphorus
    327mg
  • Selenium
    8mcg
  • Zinc
    3mg
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
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Recipe By Honest Cooking