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Friday, April 3, 2009

[Healthy_Recipes_For_Diabetic_Friends] Roasted Pepper, Almond and Cilantro Pesto - 2g Carbohydrate; 1g Dietary Fiber

* Exported from MasterCook *

Roasted Pepper, Almond and Cilantro Pesto

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 calories
LowerCarbs Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 ounces roasted red peppers -- (1 jar), drained
1/2 cup cilantro leaves
1 tablespoon tomato paste
1 tablespoon sherry vinegar
2 teaspoons fresh lemon juice
1 1/2 teaspoons minced garlic
1 1/4 teaspoons kosher salt
1/2 teaspoon paprika -- hot or sweet
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper
1 cup coarsely ground blanched almonds -- (4 ounces)

In a food processor or blender, combine the peppers with the cilantro, tomato paste, vinegar, lemon juice, garlic, salt, paprika, chili powder and cayenne and pulse until the peppers and cilantro are finely chopped. Scrape down the side of the bowl and process until smooth. Add the almonds and pulse until combined. Transfer the pesto to a bowl and serve.

MAKE AHEAD The pesto can be refrigerated for up to 2 days.

MAKES ABOUT 2 CUPS (24 one-tablespoon servings)

The pesto dip goes well with Paprika Chips or simple baguette toasts.

Source:
""10 Simple Hors d'Oeuvres" by Mary Barber and Sara Corpening, FOOD & WINE, June, 1998."
S(Formatted by Chupa Babi):
"April 2009"
Yield:
"2 cups"
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Per Serving (excluding unknown items): 37 Calories; 3g Fat (61.2% calories from fat); 2g Protein; 2g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 105mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 20094