Moroccan Pesto - Chermoula - 14g Carbs, 2g Fiber
Recipe By:
Serving Size: 2
Preparation Time: 0:00
Categories: Condiment - Low Cal (Less than 300 cal) - Lower Carbs - Low Fat (Less than 20%) - Vegan
2 garlic cloves -- minced
1 cup cilantro -- packed tight
1/3 cup parsley -- packed tight
1/4 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon smoked paprika -- to 1/2 teaspoon
cayenne pepper
lemon zest
2 lemon wedges -- juice
4 Tablespoons vegetable broth -- to 6 Tablespoons
In a food or blender, combine the garlic, cilantro, parsley, cumin,
coriander, 1/4 teaspoon paprika, a dash of cayenne pepper, lemon zest,
lemon juice, salt and 1/4 cup broth and process until thick and
paste-like, stopping to scrape the sides as necessary. If it's not pureed into a paste, add another 1 to 2 Tablespoons broth as necessary to achieve the proper consistency. Then taste, adding more garlic, cilantro, parsley, lemon, paprika, salt, or cayenne if desired.
Makes 1/2 cup; 2 one-quarter cup servings
Per serving (1/4 cup): Calories 16 (17 % fat cals); Total Fat 0.3g; Carbs 3.4g; Fiber 1.0g; Sugars 0.6g; Protein 0.8g
Author Note: This pesto is often used as a condiment in Moroccan cuisine. I like it spread on crackers and bread or mixed with chickpeas and couscous as a meal.
Cuisine: "Moroccan"
Yield: "1/2 cup"
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Per Serving (excluding unknown items): 73 Calories; 1g Fat (14.7% calories from fat); 5g Protein; 14g Carbohydrate; 2g Dietary Fiber; trace Cholesterol; 241mg Sodium
Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat.
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