Serves: 8, with 2 Tbsp. of pesto per serving
Per Serving: 190 calories, 8 g total fat (1g saturated fat), 25g carbohydrate, 5g protein, 3g dietary fiber, 245mg sodium
NOTE: This recipe is OK for patients following LMD (Low Microbial Diet) DAIRY OK, not for those on a dairy restriction, unless a non-dairy parmesan cheese substitute is used
1 cup firmly packed basil leaves
1 cup firmly packed baby spinach
¼ cup blanched almonds
1 Tbsp. fat-free, reduced sodium chicken broth
¼ cup lightly packed flat-leaf parsley, stems removed
2 large garlic cloves, chopped
2 Tbsp. grated Parmesan cheese
3 Tbsp. extra virgin olive oil
Salt and ground black pepper, to taste
10-12 one-inch thick slices of whole-wheat Italian bread, cut diagonally
- In a food processor, combine the basil, spinach, and parsley. Whirl until the leaves are coarsely chopped. Add the almonds, garlic, cheese and broth. Whirl to a coarse puree. With the motor running, gradually drizzle in the oil and process until it is fully blended into the pesto.
- Season to taste with salt and pepper. There will be about 1 cup of pesto.
- Spread the top of each slice of bread generously with pesto. Heat the pesto-covered slices in a toaster oven until the bread is toasted on the bottom and the pesto is warmed through. Serve immediately.
- To store any unused pesto, spoon it into a small container, smoothing the top. Pour in enough olive oil to cover the top of the pesto. Refrigerate for up to 2 days.
Recipe from: AICR's Weekly Health-e-Recipe, www.AICR.org