Italian Mondo Bizarro Sauce

1. Place garlic, basil, parsley and spinach in a blender; work into a uniform paste. Add tomatoes; process just a few seconds longer.

2. Transfer to a bowl and stir in parmesan, red pepper flakes, salt and nuts.

3. Serve at room temperature with hot pasta tossed in olive oil.

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Nutrient	Quantity
Total fats	50.0981 g
Protein	35.0322 g
Carbohydrates	58.0144 g
Energy	763.1047 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2021 g
Water	794.2609 g
Aspartic acid	1.843 g
Calcium, Ca	740.4165 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.2727 g
Lutein + zeaxanthin	1942.5778 g
Fiber, total dietary	15.3995 g
Fatty acids, total saturated 22:0	0.0459 g
Carotene, beta	4036.5155 g
Niacin	8.3016 mg
Vitamin A, RAE	1124.8443 g
Arginine	1.7939 g
Riboflavin	0.4596 mg
Tocopherol, beta	0.067 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0756 g
Fatty acids, total saturated 20:1	0.6131 g
Glutamic acid	4.9133 g
Sodium, Na	537.5582 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0646 g
Total lipid (fat)	50.0981 g
Manganese, Mn	7.3479 mg
Fructose	9.2286 g
Proline	0.5974 g
Fatty acids, total saturated 16:0	2.8506 g
Fatty acids, total saturated 8:0	0.0224 g
Sucrose	2.3288 g
Choline, total	91.286 mg
Sugars, total	20.8185 g
Serine	0.765 g
Fatty acids, total saturated 10:0	0.0504 g
Fatty acids, total saturated 18:0	1.2465 g
Vitamin B-6	0.887 mg
Selenium, Se	19.0125 g
Ash	10.199 g
Fatty acids, total saturated 18:1 undifferentiated	12.908 g
Pantothenic acid	1.1547 mg
Phenylalanine	0.5636 g
Beta-sitosterol	89.1 mg
Copper, Cu	1.4394 mg
Betaine	0.9402 mg
Thiamin	0.6329 mg
Retinol	15.6 g
Methionine	0.2234 g
Iron, Fe	11.0322 mg
Carbohydrate, by difference	58.0144 g
Phosphorus, P	882.5646 mg
Folate, total	402.3747 g
Tocopherol, gamma	8.4364 mg
Fatty acids, total saturated 4:0	0.0648 g
Fatty acids, total saturated 22:1 undifferentiated	0.1305 g
Lycopene	17243.3433 g
Alanine	0.6816 g
Cholesterol	8 mg
Valine	0.6187 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.2383 g
Fatty acids, total saturated 18:2 undifferentiated	23.0255 g
Glycine	0.6227 g
Carotene, alpha	676.8666 g
Glucose (dextrose)	8.4244 g
Fatty acids, total saturated 14:0	0.2024 g
Zinc, Zn	7.1621 mg
Isoleucine	0.51 g
Fatty acids, total saturated 12:0	0.056 g
Fatty acids, total polyunsaturated	23.7388 g
Tocotrienol, gamma	0.4657 mg
Leucine	0.8772 g
Tocotrienol, alpha	0.067 mg
Vitamin A, IU	22197.2488 IU
Folate, DFE	402.3747 g
Tryptophan	0.1214 g
Vitamin C, total ascorbic acid	313.9526 mg
Phytosterols	47.9115 mg
Fatty acids, total saturated 20:0	0.1546 g
Fatty acids, total saturated 6:0	0.0384 g
Campesterol	13.5 mg
Starch	0.9652 g
Tyrosine	0.4538 g
Vitamin B-12	0.44 g
Vitamin K (phylloquinone)	417.4855 g
Fatty acids, total saturated	4.7873 g
Histidine	0.3362 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0351 g
Fatty acids, total monounsaturated	13.7179 g
Threonine	0.4551 g
Folate, food	402.3747 g
Vitamin E (alpha-tocopherol)	10.0827 mg
Magnesium, Mg	285.6431 mg
Lysine	0.5816 g
Potassium, K	3015.5659 mg
Cystine	0.2582 g
Fluoride, F	15.4138 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.5 teaspoon	0	0	0
Spinach	1	33	5.85	0.45
Parmesan cheese	0.5 cup	148	16	2
Tomato	3	120.6297	26.0694	1.3403
Parsley	0.33 cup	7.2	1.266	0.158
black pepper	0	0	0	0
Garlic Clove	4	0	0	0
pine nut	0.5 cup	454.275	8.829	46.1498
red pepper flake	0	0	0	0
basil leaf	0.33 cup	0	0	0