* Exported from MasterCook *
Greek Fava Bean Pesto
Recipe By :
Serving Size : 4 Preparation Time :0:10
Categories : Condiment LowerCarbs
Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup fava beans -- cleaned, soaked overnight, and cooked
1 teaspoon lemon juice
2 tablespoon pine nuts -- toasted
1 cup extra-virgin olive oil
1 tablespoon mint
6 leaves basil
1 teaspoon salt
1 teaspoon minced garlic
1/2 teaspoon black pepper
1/2 cup Parmesan cheese
To serve: -- 8 slices round Greek bread, 4 oz manouri cheese
In a blender, puree all ingredients, except the Parmesan, bread, and
manouri, until all ingredients are smooth. The pesto should be thick.
Season with salt and black pepper. Fold in the Parmesan cheese.
To serve: Brush the bread with olive oil and grill or toast. Spread the
pesto on the toast and top with manouri.
Makes 4 servings
10 minutes
ChupaNote: I replaced the dried beans with 2 cans fava beans, rinsed and
drained. To cut the fat (and calories), I cut the olive oil to 1/2 cup and
added 1/2 cup vegetable stock, also cut the Parmesan to 1/4 cup.
Cuisine:
"Greek"
Source:
"Cat Cora, Melting Pot, Food Network"
S(Formatted by Chupa Babi):
"May 2010"
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Per Serving (excluding unknown items): 678 Calories; 60g Fat (77.7%
calories from fat); 15g Protein; 23g Carbohydrate; 10g Dietary Fiber; 8mg
Cholesterol; 725mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean
Meat; 0 Vegetable; 0 Fruit; 11 1/2 Fat.
Nutr. Assoc. : 3264 0 0 0 0 902153 0 0 0 0 0
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