Lemon Basil Pesto with Fresh Vegetables - 4g Carbs, 2g Fiber
From: diabeticgourmet.com
Servings: 8
1 1/2 cups packed basil leaves
1/2 cup packed baby spinach leaves
1/2 cup walnuts
1/4 cup (1 oz) grated Asiago cheese
2 Tbsp soft silken tofu
1/2 tsp salt
1/2 tsp ground black pepper
1/4 cup extra virgin olive oil
1/2 tsp grated lemon zest
1 large red bell pepper, cut into 3/4" strips
1 pint small cherry tomatoes
In food processor, pulse basil and spinach until finely chopped.
Add nuts and cheese. Whirl until nuts are finely chopped.
Add tofu, salt and pepper. With motor running, drizzle in oil.
Add lemon zest and whirl to blend. Cover and refrigerate
up to 24 hours. Makes 1 cup pesto.
To serve, scoop pesto into serving bowl. Set bowl in center
of a plate and arrange pepper strips and tomatoes around it.
Provide toothpicks so tomatoes can be neatly dipped.
Servings: 8
Nutrition per Serving:
140 Calories, 12g Fat, 2g Saturated Fat, 180mg Sodium,
3g Protein, 4g Carbs, 2g Dietary Fiber
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