I submitted the recipe years ago after trying it and loving it. This
should be the same recipe but I deleted the parmesan from what I
submitted. If you want, I guess you could add some ff parmesan but I
don't think the recipe needs it at all. My only recommendation is to
use the sauce immediately because it loses the green color very
quickly. I recently came across a suggestion to add some cooked
spinach to help boost the green color but I have not tried this yet.
Date: Mon, 27 Sep 93 13:05:30 EDT
From: jayne@xxxxxxx (Jayne Spielman)
Lowfat Pesto (adapted from Vegetarian Times)
2 cups chopped fresh basil leaves
1 cup chopped flat leaf parsley
1/4 cup toasted breadcrumbs
2 cloves minced garlic
3 Tbsp light miso [paste]
1/4 to 1/3 cup water
In food processor, combine everything except water. Pulse till
finely minced. With machine running, slowly add water until
reaches desired consistency.
According to VT, serves 6
Recipe as stated by VT (i.e. with Parmesan) has the following
nutritional analysis
Per serving: 53 Calories, 3g protein, 1g fat, 8g carb.,
2 mg chol, 2g fiber