Parsley/Cilantro Pesto
- Number of Servings: 3
Ingredients
1/2 cup raw Cilantro leaves1.5 cups raw Parsley leaves2 cloves of Garlic2 tbsp EVOO1 juiced and zested lemon6 tbsp of Parmesan Cheese
Chop the garlic cloves a few times with a knife and put the chopped cloves into a food processor along with the Cilanto leaves and Parsley leaves. Pulse the processor several times (push the mix back down to the blades when needed) or until the mix is chopped fine.
Add the olive oil, lemon zest and lemon juice to the processor and pulse till mixed. Then add the parmesan cheese and pulse till mixed.
Yields 6 tbsp of pesto = 3 x 2 tbsp servings
Number of Servings: 3
Recipe submitted by SparkPeople user QUANTUMATT.
Add the olive oil, lemon zest and lemon juice to the processor and pulse till mixed. Then add the parmesan cheese and pulse till mixed.
Yields 6 tbsp of pesto = 3 x 2 tbsp servings
Number of Servings: 3
Recipe submitted by SparkPeople user QUANTUMATT.
Nutritional Info Amount Per Serving
- Calories: 147.7
- Total Fat: 12.7 g
- Cholesterol: 7.9 mg
- Sodium: 203.5 mg
- Total Carbs: 4.4 g
- Dietary Fiber: 1.1 g
- Protein: 5.3 g