Rapini Tomato Pesto (serving = 25 g)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 53.1
- Total Fat: 3.9 g
- Cholesterol: 0.0 mg
- Sodium: 75.6 mg
- Total Carbs: 2.2 g
- Dietary Fiber: 0.9 g
- Protein: 2.8 g
View full nutritional breakdown of Rapini Tomato Pesto (serving = 25 g) calories by ingredient
Introduction
Fresh from the garden... trying a new twist on an old recipe. Easy to make in the food processor (do not try to make this in a blender!!!). Serve with pasta or in an omlette. Fresh from the garden... trying a new twist on an old recipe. Easy to make in the food processor (do not try to make this in a blender!!!). Serve with pasta or in an omlette.Number of Servings: 8
Ingredients
-
2 cloves of garlic
10+ leaves fresh basil (5 grams)
small bunch curly or Italian parsley (5 grams)
fresh whole tomatoes (150 g)
fresh rapini (25 g)
[I picked about 12-15 baby leaves from the garden)
Hemp seed (50 g)
[you can substitute nuts such as walnut, almond, pecan or pine if you prefer, but the nutritional value will change]
Salt and pepper to taste.
Grated cheese (optional)
Frank's Red Hot Sauce (optional)
Directions
Blend garlic in food processor.
Add parsley, basil and tomato and blend until smooth.
Start on low and gradually increase speed to high, scraping down sides as necessary.
Add rapini, continue to blend until smooth.
Add hemp seed, blend some more...
(This may take up to 5 minutes or more).
Once pesto has reached a very smooth consistency, transfer to a bowl and stir in 1 tsp extra virgin olive oil, then add salt and pepper to taste.
Use 25 g pesto for every 150 g of hot pasta such as penne, rotini, rigatoni, etc..
Top with freshly grated Romano or Parmesan cheese, or non-dairy substitute.
And if you like your pasta a bit spicy, sprinkle with Frank's Red Hot Sauce just before serving.
Amazingly light a refreshing taste.
You can freeze individual portions for future use.
Photo is 150 g of penne lisce with 25 g of pesto and Frank's Red Hot Sauce, and no dairy.
Number of Servings: 8
Recipe submitted by SparkPeople user SOLOCONTINUITY.
Add parsley, basil and tomato and blend until smooth.
Start on low and gradually increase speed to high, scraping down sides as necessary.
Add rapini, continue to blend until smooth.
Add hemp seed, blend some more...
(This may take up to 5 minutes or more).
Once pesto has reached a very smooth consistency, transfer to a bowl and stir in 1 tsp extra virgin olive oil, then add salt and pepper to taste.
Use 25 g pesto for every 150 g of hot pasta such as penne, rotini, rigatoni, etc..
Top with freshly grated Romano or Parmesan cheese, or non-dairy substitute.
And if you like your pasta a bit spicy, sprinkle with Frank's Red Hot Sauce just before serving.
Amazingly light a refreshing taste.
You can freeze individual portions for future use.
Photo is 150 g of penne lisce with 25 g of pesto and Frank's Red Hot Sauce, and no dairy.
Number of Servings: 8
Recipe submitted by SparkPeople user SOLOCONTINUITY.