GREEN OLIVE, GARLIC AND MINT PESTO
Makes 1 cup.
Note: Spearmint works best, but peppermint is fine, too. This chunky pasta sauce works nicely as a dip for veggies or a spread for crackers or bruschetta. Use the Italian flat leaf parsley, it has more flavor. This will keep, tightly covered, in the refrigerator for several days.
• 1 c. pitted green olives
• 2 garlic cloves
• 1 c. fresh mint leaves
• 1/2 c. fresh Italian parsley leaves
• 1/4 c. shredded Parmesan cheese
Directions
In a food processor fitted with a steel blade, process the olives, garlic, mint and parsley until thoroughly mixed. Be careful not to purée (it should be chunky). Place in a bowl and stir in the cheese.
Nutrition information per 2 tablespoon serving:
Sodium350 mgCarbohydrates2 g
Saturated fat1 gCalcium66 mg
Protein2 gCholesterol2 mg
Dietary fiber1 g
Diabetic exchanges per serving: 1 fat.
MINT, CILANTRO AND BASIL PESTO
Makes 11/2cups.
Note: This tangy quick sauce makes a great seasoning for tacos, rice and scrambled eggs. Swirl it into mayonnaise for a dip or sandwich spread.
• 1 jalapeño chile, seeded and diced
• 1 c. cilantro leaves
• 1/2 c. tightly packed fresh basil leaves
• 1/4 c. tightly packed fresh mint leaves
• 1 garlic clove
• Grated zest and juice of 1 lime
• 1/2 c. good quality olive oil, or more as needed
• Salt and freshly ground black pepper to taste
Directions
In a food processor fitted with a steel blade, pulse the chile, cilantro, basil, mint and garlic, then pulse in the lime juice and zest and then the oil, adding a little more if needed, to make a thick paste. Season with salt and freshly ground black pepper to taste.
Nutrition information per 2 tablespoon serving:
Calories82Fat9 g
Sodium2 mgCarbohydrates1 g
Saturated fat1 gCalcium8 mg
Protein0 gCholesterol0 mg
Dietary fiber0 g
Diabetic exchanges per serving: 2 fat.