Fresh Mixed Herb Pesto - 2 pts per tablespoon xp

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* Exported from MasterCook *

 

Fresh Mixed Herb Pesto - 2 pts per tablespoon

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Salt and freshly ground black pepper

1/2 cup loosely packed fresh basil

1/2 cup loosely packed fresh flat-leaf parsley

3 Tbs. fresh oregano

3 Tbs. fresh thyme

1 Tbs. chopped fresh rosemary -- (1 to 2)

3 Tbs. coarsely chopped walnuts

2 Tbs. white miso

1/4 cup extra-virgin olive oil

 

In food processor, combine basil, parsley, oregano, thyme, rosemary,

walnuts and miso. Pulse until herbs are finely chopped. With motor

running, drizzle in olive oil to form a thick, coarsely textured

paste. Season with salt and pepper.

 

Store pesto in an airtight container in the refrigerator for up 1 week

or place in a freezer container and freeze for up to one month.

 

Makes 3/4 cup -- Dairy-free

 

PER tablespoon: 60 CAL; 1 G PROT; 6 G TOTAL FAT (1 SAT. FAT); 1 G

CARB.; 0 MG CHOL; 107 MG SOD.; 0 G FIBER

 

Source:

" Veg Times. 01-APR-99 p 38 "

S(Formatted by Chupa Babi in MC):

" 05.21.99 "

Yield:

" 3/4 cup "

- - - - - - - - - - - - - - - - - -

-

 

Per Serving (excluding unknown items): 718 Calories; 70g Fat (84.5%

calories from fat); 11g Protein; 18g Carbohydrate; 7g Dietary Fiber;

0mg Cholesterol; 1272mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean

Meat; 1/2 Vegetable; 13 1/2 Fat.

 

NOTES : In southern Italy, pesto is made not just with basil but with

a blend of fresh herbs. Miso, used here in place of Parmesan, gives

this vegan version its zing. Try this intensely flavored condiment

stirred into risotto, dolloped into soup or tossed with hot pasta.

 

 

Nutr. Assoc. : 4826 3334 3394 0 0 0 20187 0 0

 

 

 

 

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