Parsley Pesto

recipe
This homemade pesto is a great way to use up extra parsley and adds fantastic flavor to sandwiches, pasta, and more.

Yield:

1/2 cup (serving size: 2 tablespoons)

Recipe from

Cooking Light

Nutritional Information

Calories 59
Fat 4.8 g
Satfat 0.7 g
Monofat 1.9 g
Polyfat 1.6 g
Protein 2.3 g
Carbohydrate 2.8 g
Fiber 1.2 g
Cholesterol 2 mg
Iron 2.1 mg
Sodium 211 mg
Calcium 64 mg

Ingredients

2 cups fresh flat-leaf parsley leaves
2 tablespoons toasted pine nuts
1 1/2 tablespoons grated fresh Parmigiano-Reggiano cheese
1 teaspoon extra-virgin olive oil
1/4 teaspoon salt

Preparation

Combine all ingredients in a food processor; process until smooth.

June 2009
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