Spinach Herb Pistachio Pesto - 7.5g Carbs, 2.9g Fiber, 2g Sugar
From : www.plantpoweredkitchen.com - by Dreena Burton
Normally, for me, pesto is all about the basil. But fresh basil is
abundant for only a brief period of the year. Still, it is available in modest
amounts at grocery stores year-round. Here, I use a smaller amount of basil,
along with parsley, to bring life to spinach via pesto. Pistachios offer
sweetness to balance the more astringent spinach. While I'm usually loyal to my
full-on basil pesto, this recipe competes for my affection!
1 cup raw pistachios (not salted)
2 Tbsp pine nuts (optional, can use more pistachios)
1 medium-large cloves garlic, quartered (see note) (1-2 cloves)
2 Tbsp freshly squeezed lemon juice (1 ½ - 2 Tbsp)
1/2 tsp sea salt (see note)
Freshly ground black pepper to taste
3 Tbsp water (or more as desired, see note) (2-3 Tbsp)
3 ½ cups (loosely packed) baby spinach leaves
1 cup (loosely packed) fresh basil leaves (¾ - 1 cup)
¼ cup (packed) flat-leaf parsley leaves
Crushed pistachios for serving
In a food processor, combine the nuts, garlic, 1 1/2 tablespoons of the
lemon juice, salt, pepper to taste, 2 tablespoons of the water, and the
spinach, basil, and parsley. Puree until fairly smooth, less for a chunkier
consistency or longer for a smoother one. Add and blend in additional water if
you need to, for the consistency you desire. At this point, you may refrigerate
the pesto in a covered container until ready to use it.
Pasta Note: If you are serving this immediately with pasta, set the
pesto aside and cook the pasta (using about 3/4 - 1 lb dry pasta) according to
the package directions. Just before draining the pasta, remove and reserve
about 1⁄2 cup of its cooking water. Drain the pasta (don't rinse it!) and toss
with the pesto, using as much or as little pesto as you like. If the pasta is a
little dry, add more pesto plus a tablespoon at a time of the reserved cooking
water. Season to taste with additional salt, black pepper, and fresh lemon
juice, as desired. Serve garnished with a sprinkle of crushed pistachios.
Adult-Minded: I typically use one clove of garlic, because when the
pesto is warmed by the pasta rather than cooked, the garlic maintains a raw
taste. If you like a stronger garlic flavor, by all means, add another clove!
Seasoning Note: You may want to add more salt to this pesto after
tossing with the pasta. The seasoning depends very much on how you use this
pesto, and also how much of it you use! For instance, if you like just a light
coating of pesto with your pasta, you may find the seasoning a touch bland, and
in that case you can add a touch more salt to your pasta, to taste. If you like
a thick, generous coating of pesto on those noodles (as I do!), then adding
extra salt will be just too much. Also, if you like using pesto as a spread for
breads or vegetables, this amount of salt is just right.
Nutrition From : www.caloriecount.about.com
Servings :
6
Serving Size :
62 g (62 g = 2.18 oz // 2.18 oz = 0.27 cups)
Nutrition per Serving : 146 Calories, 104 Calories from Fat, 11.6g Total
Fat, 1.3g Saturated Fat, 0mg Cholesterol, 173mg Sodium, 7.5g Total Carbs, 2.9g
Dietary Fiber, 2g Sugars, 5.6g Protein -- Vitamin A 44% - Vitamin C 21% -
Calcium 5% - Iron 10%
Nutrition Grade : A-
Good points :
No
cholesterol
High in manganese
Very high in vitamin A
High in vitamin B6
High in vitamin C
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