Pesto

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0% would make this recipe again

This recipe comes from the book "Cuisiner pour vaincre la douleur et l'inflammation chronique", de Jacqueline Lagacé, Ph.D., Éditions FIDES, 2011

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Ingredients

1 cup Italian parsley, fresh, finely chopped 3.2 oz
3 sun-dried tomatoes (oil packed), chopped 0.5 oz
1 clove garlic
1/4 cup pine nuts, or hazelnuts 1.2 oz
1/4 cup extra virgin olive oil 2.2 fl.oz

Method

Place the parsley, tomatoes, garlic and nuts in a food processor. Pulse until you get a smooth blend. Add oil in a thin stream.

Nutrition Facts Table

per 1 serving (40 g)

Amount

% Daily Value

Calories

200

Fat

21 g

32 %

Saturated 2.9 g
+ Trans 0 g

14 %

Cholesterol

0 mg

Sodium

20 mg

1 %

Carbohydrate

3 g

1 %

Fibre

1 g

6 %

Sugars

0 g

Net Carbs

2 g

Protein

2 g

Vitamin A

14 %

Vitamin C

29 %

Calcium

2 %

Iron

8 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Vitamin K
Good source of  :
Manganese, Vitamin E
Source of  :
Copper, Folacin, Iron, Magnesium, Vitamin A, Vitamin B1, Vitamin C, Zinc
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 0
Fats 4
More info
Check out our Meal Plans for Type 2 Diabetes

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My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Halal | Kosher | Vegan | Vegetarian

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