Recipe - Low Fat Pesto - Lactovegan
Categories: Appetizers, Eat-lf Mail, Low Fat, Want To Try, Low Fat Pesto - Lactovegan
2 cup Chopped Fresh Basil; Leaves
1 cup Chopped Fresh Parsley;
Italian
One fourth cup Bread Crumbs; To 1/3 C,
Toasted
2 tablespoon Grated Parmesan Cheese; Or
ParmesanStyle Soy Cheese;
*Note
2 Cloves Garlic; To 3, Minced
3 tablespoon White Miso; *Note
One fourth cup Water; To 1/3 C
*Note: found in Health Food Stores
Put all ingredients except water in blender or food processor; pulse until
minced. With machine running, add water to desired consistency.
Makes about 1 cup.
Lacto/Vegan
Variation: Replace cheese with 2 T toasted walnuts or pine nuts.
According to magazine: Per Tablespoon: Cal 19 Fat 1g Carb 3g Fib 0.4g Pro
1 g Sod 146mg
Recipe By : Vegetarian Times, June 1996, pg 56
Posted to Digest eatlf.v096.n192
Date: Sat, 19 Oct 1996 11:19:29 0700
From: Reggie Dwork reggie@reggie.com
Low Fat Pesto - Lactovegan recipe makes 1 Batch
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