Scallion Pesto for Corn on the Cob - 5 pts Vegan xp

[Guest guest]

This quardruples easily, if you'd like to use it as a

pasta sauce. Toss in a handful each of minced sweet

onion, minced red bell pepper, minced orange bell

pepper, and sliced blanced almonds. Toss with whole

wheat pasta. Fantastic!!! Makes a good soup base too.

Or brush on bread coins for bruschetta.

Chupa

 

* Exported from MasterCook *

 

Scallion Pesto for Corn on the Cob - 5

pts

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation

Method

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4 scallions -- chopped

1 large clove garlic -- chopped

1/8 teaspoon black pepper

4 ears corn on the cob -- shucked

1/4 cup extra virgin olive oil

1/4 teaspoon salt-free seasoning

 

Make pesto by blending scallions, extra virgin olive

oil, garlic, and seasonings in a blender until smooth.

When corn is drained, use a pastry brush or the back

of a spoon and spread pesto over the corn. Serve hot.

 

Servings: 4

 

Amount Per Serving: Calories 209 (Calories from Fat

130); Total Fat 14g 22%; Dietary Fiber 2g10%

 

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Source:

" Polly Pitchford, Full Spectrum Health™ "

S(Formatted by Chupa Babi in MC):

" 01.06.06 "

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Per Serving (excluding unknown items): 203 Calories;

15g Fat (60.2% calories from fat); 3g Protein; 19g

Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 16mg

Sodium. Exchanges: 1 Grain(Starch); 1/2 Vegetable; 2

1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0

 

 

 

 

 

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