Recipes

[b][size=150]Parsley Pesto[/size][/b]

This is a great sauce for any broiled or grilled chicken or fish, as well as shiitake mushrooms or other mushrooms that have been browned in butter.

[b]Ingredients:[/b]

2 cups loosely packed flat-leaf parsley leaves, washed and dried
1 large clove garlic, crushed
Zest and juice of 1 medium lemon
1/4 cup walnut halves, lightly toasted in a dry skillet
Pinch salt, or more to taste
1/4 teaspoon freshly ground black pepper
3/4 cup extra-virgin olive oil

[b]Preparation:[/b]

Combine the parsley, garlic, lemon zest and juice, walnuts, salt, pepper and 1/4 cup of the oil in a food processor. Pulse a few times until the mixture is coarsely chopped. With the motor running, gradually add the remaining oil to form a creamy sauce. Stop the machine occasionally to scrape down the sides, if needed. Taste and adjust the salt as needed. Makes 1 cup.

[b]Note:[/b] The pesto can be refrigerated in an airtight container for up to 1 week, or it can be frozen for up to 1 month.

[b]Nutritional Info:[/b]
Per tablespoon: 97 calories
0 g protein
1 g carbohydrates
11 g fat, 2 g saturated fat
0 mg cholesterol
14 mg sodium
0 g dietary fiber
0 g sugar