Asparagus Pesto - 6.5g Carbs, 2.7g Fiber, 2.6g Sugar
From: New York Times - May 12, 2010, on page D2.
Time: 20 minutes
Salt
1 lb asparagus, trimmed and cut into 2-inch segments
1 clove garlic, or more to taste
1/4 cup pine nuts
1/4 cup olive oil, or more as desired
3/4 cup freshly grated Parmesan cheese
Freshly ground black pepper
Juice of 1/2 lemon, or to taste.
1. Bring a large pot of water to a boil and salt it. Add the asparagus
and cook until fully tender but not mushy, 8 to 10 minutes. Drain well,
reserving some of the cooking liquid, and let the asparagus cool slightly.
2. Transfer the asparagus to a food processor and add the garlic, pine
nuts, 2 tablespoons of the oil, Parmesan, a pinch of salt and a couple
of tablespoons of the cooking liquid. Process the mixture, stopping to
scrape down the sides of the container if necessary, and gradually add
the remaining oil and a bit more of the reserved cooking liquid to
moisten if necessary. Add the lemon juice and season with salt and
pepper to taste, pulse one last time, and serve over pasta, fish or
chicken (or cover and refrigerate for up to a day).
Yield: 4 to 6 servings
Makes: about 1 1/2 cups
Nutrition From: www.caloriecount.about.com
Salt omitted for below nutrition!
Servings: 4
Serving Size: 155 g
(155 g = 5.46 oz // 5.46 oz = 0.68 cups // 5.46 oz = 10.93 Tbsp)
Nutrition per Serving:
281 Calories, 223 Calories from Fat, 24.8g Total Fat, 5.6g Saturated Fat,
17mg Cholesterol, 290mg Sodium, 6.5g Total Carbs, 2.7g Dietary Fiber,
2.6g Sugars, 10.9g Protein
Vitamin A 19% - Vitamin C 11% - Calcium 24% - Iron 18%
Nutrition Grade: B
Good points:
Low in cholesterol
High in manganese
