* Exported from MasterCook *
Butter Bean Pesto
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Condiment LowerCarbs
Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 ounces pine nuts
1/4 pound basil leaves -- 4 ounces
1 cup finely grated Parmesan cheese
3 cloves garlic -- pressed
1/4 teaspoon salt
1/2 cup extra virgin olive oil
1/2 pound fresh shelled butter beans -- substitute frozen if necessary
To serve:
-- 1 pound cooked pasta
Rinse beans well and cover with an inch of water in a medium saucepan.
Bring to boil over high heat, then reduce heat, partially cover, and
simmer until tender, about 30 minutes.
While beans are simmering, make pesto: In food processor or blender, purée
pine nuts, basil leaves, cheese, garlic, & salt. With machine running,
pour in olive oil in a thin, thin stream. Taste for salt and set aside.
When beans are finished, drain them, return to pan, and scrape pesto into
pan. Stir well to combine. Toss with pasta and serve, topping with more
Parmesan cheese if desired.
Serves 4
ChupaNote: for a winter pesto, use parsley (or a mix of any available
greens). I reduced the cheese to 1/2 cup, and the olive oil to 1/4 cup;
adding 1/4 room temperature broth to cut the fat and calories.Add more
broth as needed to get the desired consistency.
Source:
"Hungry Again blog"
S(Formatted by Chupa Babi):
"March 2013"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 585 Calories; 42g Fat (62.6%
calories from fat); 24g Protein; 33g Carbohydrate; 13g Dietary Fiber; 16mg
Cholesterol; 542mg Sodium. Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 0
Vegetable; 7 Fat.
Nutr. Assoc. : 0 0 3562 0 0 0 2391 0 0
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