Baby Greens-Pecorino Pesto
- In a food processor or blender combine all of the ingredients. Cover and process or blend until nearly smooth, stopping to scrape bowl as needed.
- To store, place 2 tablespoons of the pesto into each slot of a standard ice cube tray; cover tightly with foil. Freeze up to 3 months. Thaw at room temperature 1 to 2 hours before using.
From the Test Kitchen
Prepare as directed, except substitute cilantro for the greens and substitute aged Cotija or use the Parmesan for the cheese.
Per tablespoon: same as above except 73 cal., 3 mg chol., 111 mg sodium, 1 g pro.
Prepare as directed, except substitute 1 1/2 cups parsley for half of the greens, omit the cheese, and add 1 tablespoon lemon, lime, or orange zest to the mixture in Step 1.
Per tablespoons: 62 cal., 6 g fat (1 g sat. fat), 0 mg chol., 66 mg sodium, 2 g carb., 1 g fiber, 1 g pro.
Prepare as directed, except omit the cheese and black pepper and add 1/4 cup snipped fresh oregano, 2 tablespoons red wine vinegar, and 1/2 teaspoon crushed red pepper to the mixture in Step 1.
Per tablespoon: 64 cal., 6 g fat (1 g sat. fat), 0 mg chol., 65 mg sodium, 2 g carb., 1 g fiber, 1 g pro.
Classic Basil Pesto:
Prepare as directed, except substitute basil leaves for the greens, substitute walnuts for the nuts, and use the Parmesan for the cheese.
Per tablespoon: same as above except 72 cal., 89 mg sodium,1 g pro.
Nutrition Facts (Baby Greens-Pecorino Pesto)
- Per serving:
- 70 kcal ,
- 7 g fat
- (1 g sat. fat ,
- 1 g polyunsaturated fat ,
- 4 g monounsaturated fat ),
- 2 mg chol. ,
- 96 mg sodium ,
- 1 g carb. ,
- 0 g fiber ,
- 0 g sugar ,
- 2 g pro.