* Exported from MasterCook *
California Pesto Sauce
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------
1 bunch fresh cilantro -- or coriander, (approx. 1 1/2 oz)
2 garlic cloves -- peeled
2 tablespoons pine nuts
1 ounce freshly grated Parmesan cheese -- (1/4 cup)
1/4 cup extra virgin olive oil
salt and freshly ground pepper to taste
To serve: cooked pasta to serve 4 people
Wash cilantro or coriander and dry on paper towels. Use stalks as well as leaves.
Place sauce ingredients in a blender or food processor and blend for 1-2 minutes.
If sauce is too thick, add a little more oil.
Toss pasta in sauce over low heat and serve.
Makes 4 servings.
Cilantro and Chinese parsley are names given to fresh coriander leaves, which are used to make a really pungent pesto sauce. You do not want to use many of them!
Source:
"Quick After Work Pasta and Sauce Cookbook by Judy Ridgway"
S(Formatted by Chupa Babi):
"July 1997"
Copyright:
"1997"
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Per Serving (excluding unknown items): 178 Calories; 18g Fat (88.1% calories from fat); 4g Protein; 1g Carbohydrate; trace Dietary Fiber; 6mg Cholesterol; 132mg Sodium. Exchanges: 0 Grain(Starch)
Nutr. Assoc. : 0 0 0 0 0 0 0
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