* Exported from MasterCook *
No-Nut Pesto - 2g Carbohydrate; trace Dietary Fiber
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
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2 cups packed fresh basil leaves
1/2 cup grated Parmesan cheese
2/3 cup croutons -- fresh artisan style are best
1 garlic clove -- minced
1/2 cup olive oil
salt and freshly ground pepper to taste -- optional
Place the basil, cheese, croutons, and garlic in the bowl of a food processor and pulse until a coarse crumb mixture forms. With the machine running, gradually stream in the olive oil and blend until the pesto emulsifies. Season with salt and pepper, if using.
Makes 1 cup (8 two-tablespoon servings).
Because my nephew is allergic to nuts, I promised my sister-in-law that I would develop a pesto he could eat. It's just as tasty as the original and can be used like traditional pesto. The croutons make this version perfect for creating a pesto crust on fish or chicken.
SERVING SUGGESTIONS:
1. Toss with your favorite pasta and 2 tablespoons of olive oil. Add a squeeze of lemon juice.
2. Add a dollop to vegetable soup.
3. Layer on a crostini with chopped, seeded tomatoes and/or shaved Parmesan cheese.
Source:
"Pestos, Tapenades and Spreads: 40 Simple Recipes for Delicious Toppings, Sauces & Dips by Stacey Printz, 2009."
S(Formatted by Chupa Babi):
"Jan 2010"
Yield:
"1 cup"
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Per Serving (excluding unknown items): 154 Calories; 15g Fat (87.7% calories from fat); 2g Protein; 2g Carbohydrate; trace Dietary Fiber; 4mg Cholesterol; 111mg Sodium. Exchanges: 0 Grain(Starch)
Nutr. Assoc. : 0 0 0 0 0 0
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