* Exported from MasterCook *
Staceys Artichoke Lemon Pesto - 3 pts, 5g Carbohydrate; trace Dietary Fiber
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie
WW
Amount Measure Ingredient -- Preparation Method
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3 tablespoons olive oil
1/4 cup chopped onion -- yellow or white
1 garlic clove -- minced
14 ounces canned artichoke hearts -- drained and quartered (1 can)
2 tablespoons lemon juice
4 tablespoons grated Parmesan cheese
salt and freshly ground pepper to taste
Heat 1 tablespoon of the olive oil over medium-low heat. Saute the onion and garlic until softened, about 3 minutes. Add the artichokes and continue to saute for 2 to 3 more minutes. Transfer the mixture to the bowl of a food processor. Add the remaining oil, the lemon juice, and cheese. Season with salt and pepper and pulse until a coarse mixture forms. Do not overmix.
Makes about 1 1/2 cups (6 one-quarter cup servings).
This tangy pesto brings out the subtle flavor of the artichokes with a nice balance of acid from the lemons.
SERVING SUGGESTIONS:
1. Mound over any type of sauteed white [cFavorite]. Garnish with chopped fresh parsley or thyme and serve with lemon wedges.
2. Blanket crostini or fresh bread with the pesto and top with a shaving of Pecorino cheese and a sprinkle of chopped fresh parsley or thyme.
3. Put a healthy tablespoon of this pesto under the skin of [2Favorites]
Description:
"3 pts"
Source:
"Pestos, Tapenades and Spreads: 40 Simple Recipes for Delicious Toppings, Sauces & Dips by Stacey Printz, 2009"
S(Formatted by Chupa Babi):
"Dec 2009"
Yield:
"1 1/2 cups"
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Per Serving (excluding unknown items): 104 Calories; 8g Fat (67.1% calories from fat); 3g Protein; 5g Carbohydrate; trace Dietary Fiber; 3mg Cholesterol; 228mg Sodium. Exchanges: 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0
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