Pesto
(makes 1/2 cup or 120 ml)
| 2/3 | cup (156 ml) tightly packed fresh basil leaves |
| 3 | scallions, including 2 inches (5 cm) green, chopped |
| 1 | clove garlic, minced |
| 1 | teaspoon (5 ml) dry-roasted sunflower seeds |
| freshly ground pepper |
| 3 to 4 | teaspoons (15 to 20 ml) low-sodium fat-free chicken broth |
| 1/2 | tablespoon (7.5 ml) grated Parmesan cheese |
- Place first 5 ingredients in a blender or food processor. Pulse on and off until finely minced.
- Add the stock to thin the mixture. Stir in cheese.
| Per 1 teaspoon (5 ml) serving: | 2 calories (42% calories from fat), 0 protein, trace total fat (0 saturated fat), 0 carbohydrates, 0 dietary fiber, 0 cholesterol, 3 mg sodium |
| Diabetic exchanges: | FREE |
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