Light Pesto Recipe
- 4 ounces Romano cheese, cut into 1-inch pieces
- 6 garlic cloves
- 2-2/3 cups loosely packed fresh basil
- 1/3 cup chopped walnuts
- 3/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 cup lemon juice
- Hot cooked spaghetti
- 1. In a food processor, combine Romano cheese and garlic; cover and process for 30 seconds. Add the basil, nuts, salt and pepper; cover and process until combined, about 15 seconds. While processing, add the lemon juice; process about 15 seconds longer or until combined. Toss the spaghetti. Yield: 5 servings.
One serving (1/4 cup pesto) equals 155 calories, 11 g fat (4 g saturated fat), 24 mg cholesterol, 626 mg sodium, 5 g carbohydrate, 2 g fiber, 9 g protein. Diabetic Exchanges: 2 fat, 1 vegetable.