Tomato-basil Pesto
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sauces | 6 | Servings | ||
INGREDIENTS
| 1 | c | Chopped unpeeled tomato |
| 1 | c | Firmly packed fresh basil |
| 1/2 | c | Firmly packed fresh |
| flat-leaf parsley | ||
| 2 | t | Fresh thyme |
| 1/4 | t | Salt |
| 1 | Clove garlic, minced | |
| 2 | T | Olive oil |
INSTRUCTIONS
Position knife blade in food processor bowl, and add first 6 ingredients. Process until smooth. With processor running, slowly add olive oil through food chute. Process mixture until well blended. Yield: 1 cup (serving size: 2-1/2 tablespoons). Per serving: 49 Calories; 5g Fat (81% calories from fat); 1g Protein; 2g Carbohydrate; 0mg Cholesterol; 94mg Sodium Recipe by: Cooking Light, Jul/Aug 1994, page 122 Posted to MC-Recipe Digest V1 #392 by igor@digex.net on Jan 28, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 77
Calories From Fat: 45
Total Fat: 5.1g
Cholesterol: 0mg
Sodium: 163.6mg
Potassium: 396.8mg
Carbohydrates: 7.8g
Fiber: 5.1g
Sugar: 1.2g
Protein: 3.1g