Yield: 16 servings
Measure | Ingredient |
---|---|
\N \N | Cooking Light 9-95 |
\N \N | Carolyn Shaw 8-95 |
2½ cup | Torn spinach |
2 cups | Fresh oregano leaves |
1 cup | Fresh flat leaf parsley |
\N \N | Leaves |
2 tablespoons | Grated fresh Parmesan |
\N \N | Cheese |
2 tablespoons | Pistachios |
4 teaspoons | Lemon juice |
¼ teaspoon | Salt |
2 cloves | Garlic, large |
3 tablespoons | Extra virgin olive oil |
Process all ingredients except oil in food processor until smooth.
With processor or, slowly pour oil through food chute; process until well blended. Spoon into a ziploc bag, store in refrigerator. Makes 1 cup.
Per tablespoon: 48 cal., 1.3 g protein, 3⅘ g (71%) fat, 3⅕ g carb., 1⅒ g fiber, 1 mg chol., 1.9 mg iron, 60 mg sodium, 75 mg calcium.
Submitted By CAROLYN SHAW On 09-05-95