LF Spicy Green Chili Pesto

[Guest guest]

* Exported from MasterCook *

 

LF Spicy Green Chili 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

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

5 serrano chilies -- stemed and seeded

OR

1 large poblano chili -- roasted, peeled, seeded

2 cups fresh parsley -- stemmed (packed)

2 cups fresh cilantro -- stemmed (packed)

5 cloves garlic

2 tablespoons pumpkin seeds or pine nuts -- toasted

1 tablespoon Parmesan or Romano cheese -- grated

4 tablespoons safflower oil

squeeze of fresh lime juice

1/4 teaspoon salt -- (up to 1/2 t)

 

Using a blender or food processor fitted with the metal blade, process

chilies, parsley, cilantro, garlic, and nuts. Blend until very finely

chopped and combined. Add oil, lime juice, and salt to taste.

 

Store refrigerated for 2 days or freeze for about 2 months. While the

flavors freeze well, the texture becomes somewhat soggy when frozen.

 

40 cals per T, 4 grams fat per T.

 

Cuisine:

" Mexican "

Source:

" Gulf Publishing Co., Houston TX "

Copyright:

" 1995 "

Yield:

" 1 1/4 cups "

 

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

 

Per Serving (excluding unknown items): 555 Calories; 55g Fat (86.8%

calories from fat); 5g Protein; 14g Carbohydrate; 5g Dietary Fiber; 0mg

Cholesterol; 621mg Sodium. Exchanges: 2 1/2 Vegetable; 11 Fat.

 

NOTES : You can use this to season rice, tip broiled fish, or add to dips

when you want to add flavor and spice.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

 

 

 

 

 

 

 

Mail Plus - Powerful. Affordable. Sign up now