quick and easy fresh pesto
Three-Herb Pesto Makes ½ cup prep 12 minutes
This mixed-green pesto is wonderful on pasta or roasted meats, spread on veggie sandwiches, and added to stews.
½ cup fresh oregano leaves ½ cup fresh basil leaves 2 tablespoons fresh parsley leaves ¼ cup pistachio nuts 2-4 cloves garlic, to taste 3 teaspoons fresh lemon juice 2 tablespoons extra-virgin olive oil
¼ cup freshly grated Parmesan, Romano, or Asiago cheese ¼ teaspoon salt
1. Place fi rst fi ve ingredients (oregano through garlic) in a blender or food processor and blend. Slowly add lemon juice and olive oil, and blend until puréed. 2. Transfer mixture to a medium bowl and stir in cheese; add salt to taste. Serve, or refrigerate for up to 5 days.
PER SERVING (1 tablespoon): 76 cal, 6g fat (4g mono, 1g poly, 1g sat), 1mg chol, 2g protein, 4g carb, 2g fi ber, 115mg sodium
Cilantro Pesto Makes ¾ cup prep 10 minutes
In addition to enhancing cooked noodles, this kicky blend can be spread over fi sh, added to fajitas, or dolloped on baked or mashed potatoes.
1½ cups fresh cilantro leaves and tender stems (2 bunches)
2 cloves garlic ¼ cup walnut pieces, lightly toasted 1 small jalapeño, halved and seeded
¼ cup freshly grated Parmesan or Asiago cheese ¼ teaspoon salt 1 tablespoon fresh lemon juice 1 tablespoon lime juice
1 tablespoon extra-virgin olive oil
1. Place fi rst six ingredients (cilantro through salt) in a blender or food processor and blend. 2. Slowly add lemon juice, lime juice, and olive oil, and process until well mixed. Serve, or refrigerate for up to 5 days.
PER SERVING (1 tablespoon): 51 cal, 5g fat (2g mono, 2g poly, 1g sat), 1mg chol, 2g protein, 1g carb, 0g fi ber, 115mg sodium
1. Soak dried tomatoes in very hot water until soft, 5–10 minutes; drain, reserving liquid. Place tomatoes and remaining pesto ingredients in a blender or food processor and process until well mixed. If too thick, blend in a little hot water.
PER SERVING (1 tablespoon): 40 cal, 4g fat (2g mono, 1g poly, 1g sat), 1mg chol, 1g protein, 2g carb, 0g fi ber, 113mg sodium
➻ Sun-Dried
Tomato Pesto Makes about 1 cup prep 15 minutes
This is fantastic spread on crostini and topped with a little goat or feta cheese.
¾ cup sun-dried tomatoes (not packed in oil)
3-4 cloves garlic, to taste 1 tablespoon chopped fresh parsley ¼ cup grated Parmesan cheese
2 tablespoons walnut pieces, lightly toasted
¼ teaspoon salt 1
/8 teaspoon black pepper
2 tablespoons extra-virgin olive oil ½ teaspoon balsamic vinegar
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32 deliciousliving | september 2012
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