Mizuna and Parsley Leaf Pesto

Name: Mizuna and Parsley Leaf Pesto Recipe
Yield: 32
Ingredients: .66 c shredded parmesan cheese (not made with cow's milk); .33 c finely chopped almonds; 1 head garlic chopped (18 cloves); .5 tsp salt; .33 c lemon juice; .33 c extra virgin olive oil; 1 c. packed parsley leaves; 6.5 c packed mizuna leaves

Number of Servings: 32

Ingredients

.66 c shredded parmesan cheese (not made with cow's milk).33 c finely chopped almonds1 head garlic, chopped (18 cloves).5 tsp salt.33 c lemon juice.33 c extra virgin olive oil1 c. packed parsley leaves6.5 c packed mizuna leaves

Directions

In a food processor, shred cheese. Next chop almonds and garlic. Add everything else gradually, stopping to make sure leaves are thoroughly chopped.

Enjoy as a topping for veggies, plain pasta, chicken or fish. You can also use it as a dip.

Serving Size: Makes 2 cups or 32 tablespoon-sized servings.

Number of Servings: 32

Recipe submitted by SparkPeople user BRIGHID3.

Servings Per Recipe: 32

Nutritional Info Amount Per Serving

Calories: 39.5
Total Fat: 3.2 g
Cholesterol: 1.4 mg
Sodium: 68.6 mg
Total Carbs: 1.0 g
Dietary Fiber: 0.2 g
Protein: 1.0 g

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