Raw Arugula Pesto - Vegan no cheese xp

[Guest guest]

To cut the fat, reduce the nuts and oil to 1/4 cup

each, and increase the parlsey to 1/2 cup. Of course,

it needs red pepper flakes; also added minced kalamata

olives, capers, and prepared grilled sweet red peppers

(drained of oil)minced to the pesto after it comes out

of the food processor; mix gently.

 

 

 

* Exported from MasterCook *

 

Raw Arugula Pesto - Vegan

 

Recipe By : 'Dining in the Raw' by Rita Romano.

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation

Method

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--------------------------------

1/2 cup pignoli nuts

1/2 cup extra virgin olive oil

1 1/2 cups arugula

1/4 cup parsley

2 cloves garlic

Braggs (amino acids) to taste

-- (found at health food stores)

 

Blend all ingredients, add water to desired

consistency.

 

Source:

" Veganfood "

S(Formatted by Chupa Babi in MC):

" 01.22.06 "

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Per Serving (excluding unknown items): 1364 Calories;

143g Fat (91.1% calories from fat); 18g Protein; 14g

Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 20mg

Sodium. Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 1

Vegetable; 27 Fat.

 

 

Nutr. Assoc. : 1126 0 0 0 0 0

 

 

 

 

 

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