Makes 1⁄2 cup, prep 12 minutes
This mixed-green pesto is wonderful on pasta or roasted meats, spread on veggie sandwiches, and added to stews.
Recipe Ingredient Details:
1⁄2 cup fresh oregano leaves
1⁄2 cup fresh basil leaves
2 tablespoons fresh parsley leaves
1⁄4 cup pistachio nuts
2-4 cloves garlic, to taste
3 teaspoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1⁄4 cup freshly grated Parmesan, Romano, or Asiago cheese
1⁄4 teaspoon salt
Place first five ingredients (oregano through garlic) in a blender or food processor and blend. Slowly add lemon juice and olive oil, and blend until puréed.
Transfer mixture to a medium bowl and stir in cheese; add salt to taste. Serve, or refrigerate for up to 5 days.
Recipe Additional Notes:
PER SERVING (1 tablespoon): 76 cal, 6g fat (4g mono, 1g poly, 1g sat), 1mg chol, 2g protein, 4g carb, 2g fiber, 115mg sodium
Wed, 2012-08-29 12:35