Bailey
Posted: Jan. 18 2007, 01:02 ET

Pesto (2 servings)

Ingredients:

320g (12 oz.) raw spinach
90g (3 oz.) fresh coriander
30g (1 oz.) basil leaves
3 cloves of garlic
1 Tbsp. lemon juice
1 - 2 slices of Kraft & Black Diamond Fat Free Cheese Slices

Directions:

Spray the inside of a food processor with Pam or ICBINB spray.  Toss in all the ingredients (adjust the spinach, coriander, basil, garlic and lemon juice according to your own taste).  Pulse until greens are chopped and all ingredients are well blended.  

Yield: 2 Vegetable, 1/3 to 2/3 Protein (depends on how many slices of cheese you use)

Options:

SPINACH CORIANDER DIP: I use this pesto as a dip for mini Bretons or veggie sticks.

CHICKEN PESTO PASTA: I saute 200g of slivered chicken slices in garlic.  When cooked, I add some rinsed Shirataki noodles in the pan next to it, and add the pesto to the noodles.  I heat the noodles through and let them absorb some of the flavour and colour of the pesto.  I plate the noodles and top 'em with the chicken!  It's the closest I've come to the taste of pasta on this diet!

[Edited and checked by BrianB]

Cozumel21
Posted: Jan. 18 2007, 22:59 ET

This sounds awesome Bailey.

Thanks for the recipe  

Sue
Posted: Jan. 19 2007, 08:43 ET

Many thanks for the recipe.

I tried this last night as a marinade for my chicken.  It was really good.  I needed something different because I was going bored with the same grilled chicken breast.

Thanks again.

Bailey
Posted: Jan. 19 2007, 12:12 ET

Glad you liked it Sue and Cozumel.  I think that it would be good with something else, but I can't figure out what.  I edited the recipe as I'd forgotten to add lemon juice, about 1 Tbsp.  Normally I would add almonds and Parmesan which add to the grittiness.  If anyone can think of anything, that'd be great!