Edamame Pesto Spread - 8g Carbs, 3g Fiber
Recipe By:
Serving Size: 8
Preparation Time: 0:00
Categories: Condiment Low Cal (Less than 300 cals)
LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
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1/2 cup freshly grated Parmesan
2 cups shelled edamame beans -- (frozen), thawed
2 garlic cloves -- or 3 or to taste
1/4 cup whole mint leaves
1/4 cup whole basil leaves
1/4 cup fresh lemon juice
1/2 cup olive oil
Salt
Freshly ground black pepper -- to taste
Put all the ingredients in a food processor and process until smooth,
being sure to scrape down the sides of the processor bowl. Taste and add salt, freshly ground black pepper, or lemon juice, as needed.
Makes 2 cups (8 one-quarter cup servings)
Author Note: Except for the fresh herbs, which are readily available at most grocery stores, Edamame Pesto Spread is made with pantry staples. It goes together in minutes and can be served right away. As a result its a handy recipe to keep in mind for last minute entertaining, especially in summer when herb gardens flourish.
Chupa Note: use 1/4 cup Parmesan and 1/4 cup olive oil and you cut the
calories and fat in half. Add the lemon juice 1 tablespoon at a time, to taste. You may not want the whole 1/4 cup with less Parmesan and less oil.
Source: "Mediterranean Cooking in Alaska by Laurie Constantino"
S(Formatted by Chupa Babi): "May 2010"
Yield: "2 cups"
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Per Serving (excluding unknown items): 241 Calories; 19g Fat (69.7%
calories from fat); 11g Protein; 8g Carbohydrate; 3g Dietary Fiber; 4mg Cholesterol; 104mg Sodium
Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat.
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