Pesto, Dill & Pine Nut Lc-0.4/tbsethnic- italian, herbs, nuts & seeds, sauce 1/3 cup scallion; coarsely chopped 1/3 cup parsley; coarsely chopped 1/4 cup dill weed, fresh; coarsely chopped 1/3 cup pine nuts (pignolia) 1 clove garlic; coarsely chopped 1/4 cup Romano cheese; grated 3 tbs olive oil, extra virgin salt and pepper; to taste Coarsely chop pine nuts on cutting board. Add onions, parsley, dill, and garlic and chop with pine nuts until finely chopped. Combine cheese, olive oil, salt and pepper in bowl and add cutting board ingredients. A food processor or blender also can be used to chop ingredients. Mash or blend chopped ingredients to create a paste. Can be used immediately. Can be stored in refrigerator, but allow pesto to sit at room temperature for an hour before using. Serve with fish, chicken, vegetables, or spaghetti squash. Per tablespoon: 61 calories; 1.8 g protein; 6.1 g fat; 1.1 g carbohydrate; 65 mg sodium. NYC Nutrition Analysis (per serving or yield unit): water=3.02 g; calories=36.11; protein=1.3 g; total fat=3.32 g; carbohydrate=0.56 g; dietary fiber=0.15 g; ash=0.28 g; calcium=29.28 mg; phosphorus=29.6 mg; iron=0.28 mg; sodium=30.42 mg; potassium=23.08 mg; magnesium=6.19 mg; zinc=0.16 mg; copper=0.02 mg; manganese=0.09 mg; vitamin A=70.46 IU; vitamin E=0.31 mg ATE; thiamin=0.02 mg; riboflavin=0.02 mg; niacin=0.09 mg; pantothenic acid=0.02 mg; vitamin B6=0.01 mg; folate=3.55 ug; vitamin B12=0.03 ug; vitamin C=1.52 mg; saturated fat=0.8 g; monounsaturated fat=1.8 g; polyunsaturated fat=0.56 g; cholesterol=2.56 mg; selenium=0.7 ug; refuse=6.91%; %cal as carb:prot:fat=6:14:80; WW Pts=0.97; (incomplete analysis) |
