Vegetarian

Pesto-Lower Fat takes 15 minutes to prepare.

Pesto-Lower Fat takes several minutes to cook.

Pesto-Lower Fat makes 16 servings.

The ingredients for Pesto-Lower Fat are:

4 cups Basil packed
.25 cup, crumbled Feta Cheese (4 tbs)
4 tbsp Parmesan Cheese, shredded
3 tbs Lemon juice -
1 serving Cashew Nuts, Raw (1/4 cup)
.3 cup Water, tap
5 tbsp Extra Virgin Olive Oil (1 tbs to top off each jar, so 3 tbs in mix
3 clove Garlic

Here is how you make Pesto-Lower Fat:

Take stems off the basil. I packed the leaves fairly firm in the cup to measure. In food processor pulse all ingredients except 2 tbs of olive oil. Add salt for taste. Pepper if you want. Pack in 1/2 pint mason jars. Top with the remaining extra virgin olive oil to help keep the pesto green. This can be frozen so you have fresh pesto year round. I made 6 1/2 pints. Freeze with the lid off, then add the lids after. The feta is a nice flavor so you don't need to use as much parmesan or asiago ... I really used a small amount of the parmesan. I went 50/50 to calculate. I used cashews because it's what I had. It's also good with walnuts ... pine nuts are expensive. I've made it before with 1/2 kale and 1/2 basil and also 1/2 arugula. This is really a great nutrient dense fresh food. Serving Size:?makes 2 1/2 pint jars. 16 servings (1/8 of jar)

The nutritional information for Pesto-Lower Fat is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 64.4

• Total Fat: 6.2 g
• Cholesterol: 3.0 mg
• Sodium: 48.0 mg
• Total Carbs: 1.5 g
• Dietary Fiber: 0.6 g
• Protein: 1.4 g

The dietary needs meet for Pesto-Lower Fat is Vegetarian