Sage pesto^

Yield: 16 servings

Measure Ingredient
\N \N Cooking Light 9-95
\N \N Carolyn Shaw 8-95
2 tablespoons Pine nuts, toasted
2 cloves Garlic, large
2 cups Torn spinach
2 cups Fresh flat leaf parsley
\N \N Leaves
¾ cup Fresh sage leaves
2 tablespoons Grated fresh Parmesan
\N \N Cheese
4 teaspoons Lemon juice
⅛ teaspoon Salt
3 tablespoons Extra virgin olive oil

Drop pine nuts nad garlic through food chute with food processor o and process until minced. Add remaining ingredients, except oil, and process until finely minced. With processor on, slowly add oil and process until well blended. Makes 1 cup.

Per tablespoon: 39 cal., 1⅒ g protein, 3½ g (81%) fat, 1½ g carb., ⅘ g fiber, 1 mg chol., .9 mg iron, 42 mg sodium, 38 mg calcium.

Submitted By CAROLYN SHAW On 09-05-95

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