Cilantro Chive Mint Jalapeno Pesto - 2g Carbs, Trace Fiber
Recipe By:
Serving Size: 8
Preparation Time :0:00
Categories: Condiment - Low Cal (Less than 300 cals) - Lower Carbs - Vegan
1/4 cup pine nuts
1/2 cup extra virgin olive oil
1/2 bunch cilantro -- large bunch, coarsely chopped, about 2 cups
1/2 bunch chives -- medium bunch, coarsely chopped, about 1 Tablespoon
1/4 cup fresh mint leaves -- packed
1 Tablespoon chopped jalapeno
1 small garlic clove -- peeled
1 teaspoon coarse sea salt -- scant
1/2 teaspoon freshly ground pepper
3 Tablespoons freshly squeezed lime juice -- from 2 medium limes
To roast the pine nuts, heat a small dry skillet over medium-low heat. Put in the pine nuts and toast for a few minutes, tossing or stirring frequently, until the nuts are fragrant and lightly browned. Let the pine nuts cool before using.
Put the pine nuts, oil, cilantro, chives, mint, jalapeno, garlic, salt, and pepper in a blender or the bowl of a food processor. Puree until smooth. Cover and chill.
Just before you are ready to use the pesto, reblend it if it has separated and whisk in the lime juice.
Makes about 1 cup (8 two-tablespoon servings)
Serve over a roasted beet and blood orange salad.
Source: "Plum: Gratifying Vegan Dishes from Seattle's Plum Bistro by Makini Howell, 2015"
S(Formatted by Chupa Babi): "Aug 2013"
Yield: "1 cup"
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Per Serving (excluding unknown items): 148 Calories; 16g Fat (92.5%
calories from fat); 1g Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 236mg Sodium
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat
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