Sage pesto^
16 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Cooking Light 9-95 | ||
| Carolyn Shaw 8-95 | ||
| 2 | tablespoons | Pine nuts, toasted |
| 2 | cloves | Garlic, large |
| 2 | cups | Torn spinach |
| 2 | cups | Fresh flat leaf parsley |
| Leaves | ||
| ¾ | cup | Fresh sage leaves |
| 2 | tablespoons | Grated fresh Parmesan |
| Cheese | ||
| 4 | teaspoons | Lemon juice |
| ⅛ | teaspoon | Salt |
| 3 | tablespoons | Extra virgin olive oil |
Directions
Drop pine nuts nad garlic through food chute with food processor o and process until minced. Add remaining ingredients, except oil, and process until finely minced. With processor on, slowly add oil and process until well blended. Makes 1 cup.
Per tablespoon: 39 cal., 1⅒ g protein, 3½ g (81%) fat, 1½ g carb., ⅘ g fiber, 1 mg chol., .9 mg iron, 42 mg sodium, 38 mg calcium.
Submitted By CAROLYN SHAW On 09-05-95