* Exported from MasterCook *
WW Greek-Inspired Three-Herb Pesto - 1 pt
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 Tablespoons parsley -- leaves, packed (1/2 cup plus 2 Tbsp)
1/2 cups dill -- fronds, coarsely chopped, packed
3 Tablespoons sliced almonds
1/4 cup roasted red peppers -- water-packed
2 Tablespoons fresh lemon juice
1 Tablespoon fresh oregano -- leaves
1 Tablespoon lemon zest -- freshly grated
1 medium garlic clove -- quartered
1/4 teaspoon table salt
1/4 teaspoon black pepper -- freshly ground
Place all the ingredients in a food processor fitted with the chopping
blade or in a mini chopper. Process until a coarse puree, stopping the
machine occasionally to scrape down the inside of the canister.
Makes 4 servings; 1/4 cup per serving.
Be sure to remove the woody stems from the dill fronds, using only the
delicate, feathery tips and leaves. And remember to remove the zest from
the lemon before cutting and juicing it.
This pesto is best with grilled [cFavorites]...
Full of fresh herbs, nuts and citrus. It's a course pesto, almost
reminiscent of tapenade
Cuisine:
"Greek"
Source:
"Weight Watchers"
S(Formatted by Chupa Babi):
"Oct 2012"
Yield:
"1 cup"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 65 Calories; 4g Fat (46.7% calories
from fat); 3g Protein; 7g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol;
165mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0
Fruit; 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
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