PART OF: NUTRITION SERVICES FOR CANCER PATIENTS > ALL RECIPES

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

Ingredients:

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

Cooking Directions: 

  1. 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. 
  2. Season to taste with salt and pepper. There will be about 1 cup of pesto.
  3. 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.
  4. 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