Serve over fresh beans or peas, or halibut or grouper. Use within one week. Or you can freeze this pesto-like sauce in ice cube trays, transfer cubes to a zip-top plastic bag, and keep frozen for up to two months.

Bill & Cheryl Jamison
Recipe by Cooking Light June 2008

Gallery

Recipe Summary

Yield:
1/2 cup (serving size: 1 tablespoon)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine all ingredients except oil in a food processor, and process until herbs are finely minced. With processor on, slowly pour oil through food chute; process until well blended.

    Advertisement

Nutrition Facts

35 calories; calories from fat 93%; fat 3.6g; saturated fat 0.5g; mono fat 2.5g; poly fat 0.5g; protein 0.3g; carbohydrates 1.1g; fiber 0.3g; cholesterol 0mg; iron 0.4mg; sodium 64mg; calcium 12mg.
Advertisement
Advertisement