1001 Low-Fat Vegetarian Recipes: Fennel Pesto

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Fennel Pesto

 

Recipe By :1001 Low-Fat Vegetarian Recipes, by Sue Spitler with Linda R

Yoakam, page 728

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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

1 tablespoon fennel seeds

hot water

1 cup fennel bulb -- chopped

or celery

1/2 cup parsley -- loosely packed

2 cloves garlic

14 walnut halves -- (about 1 ounce)

3 tablespoons water

1 tablespoon olive oil

1/4 cup fat-free Parmesan cheese -- grated

salt and pepper -- to taste

 

Place fennel seeds in a small bowl; pour hot water over to cover. Let

stand 10 minutes; drain.

 

Process fennel, fennel seeds, parsley, and garlic in food processor or

blender until finely chopped. Add walnuts, 3 tablespoons water; and oil

; process until walnuts are finely chopped. Stir in Parmesan cheese;

season to taste with salt and pepper. Serve at room temperature.

 

6 servings (scant 1/4 cup each). Per Serving: Calories: 71; % calories

from fat: 61(17% with 2 ounces pasta); Fat: 5 gm.; Saturated fat: 0.6 gm.;

Cholesterol: 0 mg.; Sodium: 42 gm.; Protein: 2.6 gm.; Carbohydrate: 4.6

gm. Exchanges: Vegetable: 1.0; Fat: 1.0.

 

S(ISBN):

" 1-57284-032-3 (pbk.) "

Copyright:

" 2000 by Sue Spitler "

 

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Per serving: 43 Calories (kcal); 2g Total Fat; (48% calories from fat); 2g

Protein; 4g Carbohydrate; 4mg Cholesterol; 48mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0

Other Carbohydrates

 

NOTES : Perfect with pasta, or to serve with sliced tomatoes. Or stir

into fat-free sour cream for a marvelous veggie dip.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0