[Soyfood Recipes]
[Soyfoods Symposium 1997 Home Page]

Spinach Basil Pesto

Serves 14

Yield: 1 3/4 Cups

24 cloves garlic
1 tbsp. extra virgin olive oil
1/2 cup pine nuts
4 cups fresh spinach
1 cup fresh basil
1/4 cup sun-dried tomatoes (optional)
1/4 cup water
3 tbsp. extra virgin olive oil
3/4 tsp. sea salt
2 tbsp. soy parmesan cheese (optional)

Preheat oven to 325°F. Rub garlic cloves with first measure of oil. Place cloves on a baking sheet and roast for 15 to 20 minutes or until lightly browned. Remove from oven and transfer to a container to cool. Spread pine nuts on a baking sheet and roast for about 15 minutes or until lightly browned. Remove from oven and transfer to another container to cool.

Wash, dry, and stem the spinach and basil. In a blender, combine garlic, pine nuts, spinach, basil, tomatoes, water, second measure of oil, salt and cheese and blend until smooth. Transfer to a container and refrigerate until ready to use.

Nutritional Information Per 2 TB serving*:

81 calories
3 g protein
4 g carbohydrate
7 g fat
1 g saturated fat
0 mg cholesterol
143 mg sodium
.5 g dietary fiber
*Nutritional information includes sundried tomatoes and soy Parmesan cheese options

[Soyfood Recipes]
[Soyfoods Symposium 1997 Home Page]