GREEN OLIVE, GARLIC AND MINT PESTO

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

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

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 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

• 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

Saturated fat1 gCalcium8 mg

Protein0 gCholesterol0 mg

Dietary fiber0 g