Showing You How To Give Up Sodium Without Giving Up Your Life
Oregano And Basil Pesto
Although most pesto is made with just basil, you can add other herbs as well. Oregano adds a different flavor to this version, which also uses walnuts rather than pine nuts.
2 c Fresh Basil,packed
1 c Fresh Oregano
1/4 c Parmesan,Grated
1/4 c Olive Oil
3 ea Garlic,finely minced
1/4 c Walnuts
Place basil and oregano leaves in small batches in food processor and whip until well chopped (do about 3/4 cup at a time). Add about 1/3 the nuts, cheese and garlic, blend again. Continue until all herbs, cheese, garlic and nuts have been processed. Slowly add the olive oil, stopping to scrape down sides of container. Process pesto until it forms a thick smooth paste. Serve over pasta. Pesto keeps in refrigerator one week, or freeze for a few months.
Yield: 18 Servings
Sodium Category: VeryLowSodium
Diabetic Exchanges
0 Starch
0 Fruit
0 Milk
0 Other Carbohydrates
0 Vegetable
0 Lean Meat
0 Very Lean Meat
1 Fat
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Nutrition Facts
Serving Size 1 Helping Servings Per Recipe 18 Amount Per Serving |
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| Calories | 61 |
| Calories from Fat | 44 |
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| % Daily Values * | |
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Total Fat 5 gr Saturated Fat 1 gr Polyunsaturated Fat 1 gr Monounsaturated Fat 3 gr Cholesterol 1 mg Sodium 23 mg Potassium 185 mg Carbohydrates 4 gr Dietary Fiber 2.8gr Protein 2 gr |
7% 4% 0% 1% 5% 1% 11% |
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Vitamin A Vitamin C Calcium Iron |
11% 6% 14% 16% |
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* Percent Daily Values are based on a 2000 calorie diet |
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