* Exported from MasterCook *
Parsley Almond Pesto
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
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1 cup parsley leaves -- (packed)
1/3 cup whole almonds -- (generous) toasted (about 2 1/2 ounces)
1 tablespoon fresh thyme leaves -- or 1 teaspoon dried
2 garlic cloves
1/4 cup almond oil -- or olive oil
1/4 cup freshly grated Parmesan cheese -- (about 1 scant ounce)
1/4 cup canned low-salt broth
Finely chop parsley, toasted almonds, thyme and garlic in food processor. Gradually mix in oil and process until pureed. Mix in Parmesan cheese and broth. Season pesto to taste with salt and pepper. (Can be prepared 3 days ahead. Store in airtight container in refrigerate.)
Makes about 3/4 cup (6 two-tablespoon servings)
AuthorNote: Here's a versatile pesto. It's great with goat cheese as an appetizer, mixed with balsamic vinegar as a vinaigrette, spread on sandwiches, tossed...
Source:
"Bon Appétit | March 1996"
S(Formatted by Chupa Babi):
"July 2011"
Yield:
"3/4 cup"
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Per Serving (excluding unknown items): 179 Calories; 17g Fat (81.9% calories from fat); 5g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3mg Cholesterol; 71mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 3 Fat.
Nutr. Assoc. : 1036 0 0 0 0 0 0
