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Pesto Sauce

Categories:
low fat, sauces

1 cup fresh basil - (firmly packed)
1/2 cup parsley
1/4 cup grated Parmesan or Romano cheese
2 tablespoons pinenuts or walnuts
2 garlic cloves
1/4 cup olive oil
1 tomato; seeded
2 tablespoons chicken broth

Place all ingredients into a food processor and blend to desired consistency (either chopped or smooth). Refrigerate or freeze until ready to use. One generous serving is 1/4 cup. Mix into hot pasta or spoon onto grilled fish or chicken. (Lemon juice may be added to taste). This recipe yields 2 cups for 8 quarter-cup servings. Nutritional Analysis Per Serving: Calories 100; Fat (grams) 9; Percent calories from fat 81; Percent polyunsaturated 9; Percent saturated 18; Percent monounsaturated 54; Cholesterol (milligrams) 2; Sodium (milligrams) 155; Protein (grams) 2; Carbohydrate (grams) 2; Fiber (grams) 2.


Source: "Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org" S(Formatted for MC5): "11-28-1999 by Joe Comiskey - jcomiskey@krypto.net"

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Per serving: 66 Calories (kcal); 7g Total Fat; (90% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 16mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

NOTES : Diabetics or those on calorie-controlled diets may count one serving (1/4 cup) as: 2 fat servings. (One cup of pasta adds 2 starch servings.) Weight Watcher points calculated at 2 without pasta Nutr. Assoc. : 0 0 0 0 0 0 0 0

Yield: 8 servings

Preparation Time: 0:00



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