Sauces, Rubs, & Marinades Last Updated: May 15th, 2009 - 17:13:20 Garden Pesto By Sandra Woodruff  Printer friendly page Yield: about 1 1/3 cups 1 cup (packed) fresh spinach 1 cup (packed) fresh basil or parsley 1/2 cup chopped walnuts or pine nuts 1/2 cup grated Parmesan cheese 1/4 to 1/3 cup extra virgin olive oil 4 to 6 teaspoons crushed garlic 1/4 teaspoon ground black pepper 1. Rinse the spinach and herbs with cool water. Shake off the excess water and place the spinach and herbs in a food processor. 2. Add the remaining ingredients, and process, pulsing for several seconds at a time, until the mixture is finely ground and forms a thick paste.  Add a little water or vegetable broth if you want a thinner consistency. 3. Toss with steamed vegetables or pasta, drizzle over soup, or add to sandwiches, wraps, pizzas, and other foods. Freeze leftover pesto in ice cube trays, then transfer the cubes to freezer bags or small containers for later use. Nutritional Facts (per tablespoon) Calories: 54   Carbohydrates: 0.9 g    Fiber: 0.4 g    Fat: 5.1 g    Sat. Fat: 0.9 g Cholesterol: 2 mg    Protein: 1.6 g    Sodium: 46 mg   Calcium: 42 mg   GI rating: low Diabetic exchanges: 1 fat © Copyright 2005 by eatsmarttoday.com Top of Page