* Exported from MasterCook *
Rosemary Pesto - 2g Carbohydrate; 1g 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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1/4 cup fresh rosemary
1 cup packed fresh flat-leaf parsley
2 garlic cloves -- minced
1/2 cup walnuts
1/2 cup grated Parmesan cheese
6 tablespoons olive oil -- (1/4 cup plus 2 T.)
Salt and freshly ground pepper
Place rosemary, parsley, garlic, walnuts, and cheese in the bowl of a food processor and pulse until a coarse paste forms. With the machine running, gradually stream in the oil and blend until the pesto emulsifies. Season wit salt and pepper.
Makes 1 cup (8 two-tablespoon servings).
The woody, fragrant nature of rosemary is a great complement to robust foods. The powerful flavor stands up to even the boldest cuts of meat.
SERVING SUGGESTIONS:
Toss with roasted potatoes during the last 10 minutes of cooking.
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): 165 Calories; 16g Fat (85.2% calories from fat); 4g Protein; 2g Carbohydrate; 1g Dietary Fiber; 4mg Cholesterol; 98mg Sodium. Exchanges: 0 Grain(Starch)
Nutr. Assoc. : 0 0 0 0 0 0 0
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