PASTA SAUCE: Vegan Sun Dried Tomato Pesto - 1 pt, Carbs 1g, Fiber 0g

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* Exported from MasterCook *

 

Vegan Sun Dried Tomato Pesto - 1 pt, Carbs 1g, Fiber 0g

 

Recipe By :The Mediterranean Vegan Kitchen by Donna Klein

Serving Size : 10 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 cup packed fresh basil leaves

1 cup packed fresh flat-leaf parsley

1/4 cup pine nuts

1/4 cup oil packed sundried tomatoes -- drained

2 tablespoons extra virgin olive oil

4 large garlic cloves -- finely chopped

1/2 teaspoon coarse salt -- or to taste

 

Combine all the ingredients in a food processor fitted with the metal blade or

in a blender; process or blend until a smooth paste is formed.

 

ADVANCE PREPARATION: The pesto can be stored, tightly covered, in the

refrigerator for up to five days.

 

Makes 1 1/2 cups (10 one-tablespoon servings).

 

Per tablespoon: Cals 24; Total Fat 2g (sat fat 0g); Carbs 1g; Fiber 0g; Prot 1g;

Chol 0mg; Sodium 44mg.

 

Outstanding tossed with any pasta, this also makes a fine topping for crostini

or bruschetta or filling for broiled mushrooms. Like pesto, it is meant to be

thinned with pasta cooking liquid or vegetable broth.

 

Description:

" 1 pt "

S(Formatted by Chupa Babi):

" 07.01.08 "

Copyright:

" 2001 "

Yield:

" 1 1/2 cups "

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Per Serving (excluding unknown items): 54 Calories; 5g Fat (77.4% calories from

fat); 1g Protein; 2g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 105mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fat.

 

 

Nutr. Assoc. : 3334 0 0 0 0 0 0