Low Sodium Oregano and Basil Pesto - Dietary Fiber 2.8gr; Carbohydrates 4 gr

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Low Sodium Oregano and Basil Pesto - Dietary Fiber 2.8gr;Carbohydrates 4 gr

 

2 c Fresh Basil,packed

1 c Fresh Oregano

1/4 c Parmesan, Grated

1/4 c Olive Oil

3 cloves Garlic, finely minced

1/4 c Walnuts

 

 

 

Place basil and oregano leaves in small batches in food processor and pulse

until well chopped (do about 3/4 cup at a time). Add about 1/3 the nuts, cheese

and garlic, blend again. Continue until all herbs, cheese, garlic and nuts have

been processed. Slowly add the olive oil, stopping to scrape down sides of

container. Process pesto until it forms a thick smooth paste. Serve over pasta.

Pesto keeps in refrigerator one week, or freeze for a few months.

 

Yield: 18 Servings

 

Source: lowsodiumcooking.com

Formatted by Chupa Babi: 04.03.08

 

Calories 61 (Calories from Fat 44); Total Fat 5 gr (Saturated Fat 1 gr);

Dietary Fiber 2.8gr; Carbohydrates 4 gr; Cholesterol 1 mg; Sodium 23 mg;

Potassium 185 mg; Protein 2 gr.

 

Diabetic Exchanges

0 Starch

0 Fruit

0 Milk

0 Other Carbohydrates

0 Vegetable

0 Lean Meat

0 Very Lean Meat

1 Fat

 

Although most pesto is made with just basil, you can add other herbs as well.

Oregano adds a different flavor to this version, which also uses walnuts rather

than pine nuts.

 

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