Parsley Pesto

Yield: 1/2 cup (serving size: 2 tablespoons)

Ingredients

• 2  cups  fresh flat-leaf parsley leaves
• 2  tablespoons  toasted pine nuts
• 1 1/2  tablespoons  grated fresh Parmigiano-Reggiano cheese
• 1  teaspoon  extra-virgin olive oil
• 1/4  teaspoon  salt

Preparation

Combine all ingredients in a food processor; process until smooth.

Nutritional Information

Calories:

59

Fat:

4.8g (sat 0.7g,mono 1.9g,poly 1.6g)

Protein:

2.3g

Carbohydrate:

2.8g

Fiber:

1.2g

Cholesterol:

2mg

Iron:

2.1mg

Sodium:

211mg

Calcium:

64mg