Guest guest Posted December 24, 2002 Report Share Posted December 24, 2002 * Exported from MasterCook * Cilantro Pesto Recipe By : " The Ultimate Low Fat Mexican Cookbook " by Anne Lindsay Greer Serving Size : 0 Preparation Time :0:00 Categories : Low Fat Pesto Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cloves garlic -- peeled 2 cups fresh parsley -- stemmed (packed) 2 cups fresh cilantro -- stemmed (packed) 4 tablespoons safflower oil 2 tablespoons pine nuts or almonds -- toasted 1 tablespoon Parmesan cheese 1 teaspoon lemon juice 1/4 teaspoon salt pinch white pepper In a blender or food processor,combine all the ingredients until well mixed. Store in a covered container. If using as a basting sauce, add 1 cup broth and 1/2 cup oil. 40 cals per T., 4 grms fat per T. Cuisine: " Mexican " Source: " Gulf Publishing Co., Houston TX " Copyright: " 1995 " Yield: " 1 cup " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 575 Calories; 57g Fat (86.2% calories from fat); 7g Protein; 13g Carbohydrate; 5g Dietary Fiber; 4mg Cholesterol; 714mg Sodium. Exchanges: 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 11 Fat. NOTES : Use this to baste grilled, fish, chicken, or meats, to sesason soups, rice, and dips, or wherever you want assertive seasoning. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 Mail Plus - Powerful. Affordable. Sign up now Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 26, 2002 Report Share Posted December 26, 2002 Just FYI, cilantro pesto is supposed to be excellent for removing toxic heavy metals from the body ... the recipe i have is similar to this and is dubbed " chelation pesto " Tara - Chupababi ethnicregionalmcook ; mc-allethnic-recipes ; recipes ; veg-recipes December 23, 2002 10:55 PM Cilantro Pesto * Exported from MasterCook * Cilantro Pesto Recipe By : " The Ultimate Low Fat Mexican Cookbook " by Anne Lindsay Greer Serving Size : 0 Preparation Time :0:00 Categories : Low Fat Pesto Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cloves garlic -- peeled 2 cups fresh parsley -- stemmed (packed) 2 cups fresh cilantro -- stemmed (packed) 4 tablespoons safflower oil 2 tablespoons pine nuts or almonds -- toasted 1 tablespoon Parmesan cheese 1 teaspoon lemon juice 1/4 teaspoon salt pinch white pepper In a blender or food processor,combine all the ingredients until well mixed. Store in a covered container. If using as a basting sauce, add 1 cup broth and 1/2 cup oil. 40 cals per T., 4 grms fat per T. Cuisine: " Mexican " Source: " Gulf Publishing Co., Houston TX " Copyright: " 1995 " Yield: " 1 cup " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 575 Calories; 57g Fat (86.2% calories from fat); 7g Protein; 13g Carbohydrate; 5g Dietary Fiber; 4mg Cholesterol; 714mg Sodium. Exchanges: 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 11 Fat. NOTES : Use this to baste grilled, fish, chicken, or meats, to sesason soups, rice, and dips, or wherever you want assertive seasoning. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 Mail Plus - Powerful. Affordable. Sign up now Quote Link to comment Share on other sites More sharing options...
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