Nas­tur­tium pesto

Yoga Journal - - Live Well -


1 large bunch scal­lions (5 tbsp chopped) 1 small bunch nas­tur­tiums, leaves or petals (5 tbsp chopped) 1 small bunch pars­ley (about ½ cup) ¾ cup Parme­san ½ cup pine nuts, toasted 1 tsp lemon juice (or more to taste) ½ tsp sea salt ¼ tsp black pep­per ¾ cup olive oil In a food pro­ces­sor, blend all in­gre­di­ents ex­cept olive oil into coarse, grainy mix­ture. Slowly pour in oil in sev­eral batches, puls­ing briefly after each batch, un­til com­pletely blended. Use to top fish or chicken. NU­TRI­TIONAL INFO 541 calo­ries per batch, 56 g fat (9 g sat­u­rated), 6 g carbs, 1 g fiber, 7 g pro­tein, 518 mg sodium

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