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Nutrition Facts
Serving Size 35 g
(Approx. 14 Servings)
Amount Per Serving
Calories 130 Calories From Fat 80
% Daily Value*
Total Fat 9 g 14%
Saturated Fat 2.5 g 13%
Trans Fat 0.0 g
Cholesterol 5 mg 2%
Sodium 200 mg 8%
Total Carbohydrate 8 g 3%
Dietary Fiber 2 g 8%
Sugars 1 g
Protein 5 g
Vitamin A 4% Iron 4%
Vitamin C 6% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Iberico Pork Pesto on Toast

Prep Time
20 minutes
Cook Time
Total Time
20 minutes
14  People


Recipe makes 14 Servings

3 1/2 Oz Iberico Spicy Chorizo Sausage, diced small
1/2 cup(s) Marcona almonds
1 cup(s) manchego cheese, shredded
2 Tbsp lemon juice
3 H-E-B Roasted Piquillo Peppers
3 garlic cloves
1/3 cup(s) fresh parsley, roughly chopped
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In a food processor, add dry sausage, almonds, cheese, lemon juice, peppers, garlic and parsley. Pulse until smooth.
Scrape pesto into a container and refrigerate for later use or spread on crusty bread or vegertables.
Chef's Note: This dip is also fantastic on pasta, simply add 1/2 cup of pasta water to cooked pasta and stir in 1/3 to 1/2 cup of pesto and toss. Season to taste as needed.


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