Artichoke Pesto - 5g Carbs, 2g Fiber
Recipe By:
Serving Size: 8
Preparation Time :0:00
Categories: Condiment LowCal (Less than 300 cals)
LowerCarbs
8 oz artichoke hearts -- fresh or frozen, but not marinated in oil
3 cloves fresh garlic -- (to-4) peeled and choppped
1/2 cup fresh Italian parsley leaves
1/2 cup fresh basil leaves
2 tablespoons fresh thyme leaves
Juice of one lemon -- or to taste
sea salt
freshly ground black pepper
1/2 cup toasted walnuts
1/2 cup Parmesan cheese
1/4 cup Olive oil -- as needed
In a food processor, chop the artichoke hearts and garlic together using about 6 pulses.
Add the fresh herbs, lemon juice, salt, and pepper. Pulse until herbs are chopped and mixed into artichokes.
Add walnuts and Parmesan cheese, and two tablespoons of olive oil and pulse until mixed.
Add additional olive oil until desired pesto consistency is reached – more for a sauce consistency, less for a thicker end result.
Taste for seasoning.
Makes about 2 cups (8 one-quarter cup servings)
Cuisine: "Mediterranean"
Source: "Recipe courtesy Michele Knaus, EatLikeAChef"
S(Formatted by Chupa Babi): "June 2009"
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Per Serving (excluding unknown items): 148 Calories; 13g Fat (73.7% calories from fat); 5g Protein; 5g Carbohydrate; 2g Dietary Fiber; 4mg Cholesterol; 122mg Sodium
Exchanges: 0 Grain(Starch)
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