* Exported from MasterCook *
Sicilian Almond Basil and Tomato Sauce - Pesto Siciliano; 2 pts
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 large garlic cloves -- to 6 cloves, halved
4 large fresh basil leaves
1/4 cup blanched almonds -- raw, not roasted
1 pound ripe tomatoes -- preferably fresh plum, juice reserved
2 tablespoons extra-virgin olive oil -- to 4 tablespoons
salt
Turn on a food processor and drop in the garlic. When the garlic is chopped and adhering to the sides of the bowl, stop the processor and scrape down the sides of the bowl.
Add the basil and almonds and process to a paste.
Turn off the machine and add the tomatoes. Pulse until you have a well-amalgamated, chunky mixture.
Then, with the machine running, slowly drizzle in the olive oil.
Add some or all of the tomato juice, depending on how much juice you have and how thick you want the sauce to be.
Taste and adjust the seasoning with salt.
Makes 1 1/2 cups (6 one-quarter cup servings)
Advance Preparation: you can make this several hours before serving. If holding for more than 1 hour, refrigerate, but let it come back to room temperature before serving.
TO BLANCH ALMONDS: if you can't find them already blanched, bring a saucepan filled with water to a boil. Fill a bowl with ice water. Drop the almonds in the boiling water, boil for 1 minute, then transfer to the ice water. Allow to cool for a few minutes, then remove from the ice water and slip off the skins.
There are many ways to serve this vibrant, crunchy summer sauce, which is also known as Sicilian pesto (pesto Siciliano). You can toss it with pasta, pile it onto bruschetta, or serve it as an accompaniment to grilled [favorites], and eggplant or other vegetables.
Description:
"2 pts NOT PointsPlus"
Cuisine:
"Italian"
Source:
"Very Best of Recipes for Health by Martha Rose Shulman, 2010"
S(Formatted by Chupa Babi):
"Jan 2011"
Yield:
"1 1/2 cups"
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Per Serving (excluding unknown items): 92 Calories; 8g Fat (72.5% calories from fat); 2g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 7mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0
As for me and my house, we will serve the Lord! Joshua 24:15
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Group Owner/Moderator
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