Cancer Institute A national cancer institute
designated cancer center

Winter Pesto Toastini

Serves:  8, with 2 Tbsp.of pesto per serving
Serving Size:  190 calories, 8 g total fat (1g saturated fat), 25g carbohydrate, 5g protein, 3g dietary fiber, 245mg sodium

• 1 cup firmly packed basil leaves
• 1 cup firmly packed baby spinach
• 1/4 cup lightly packed flat-leaf parsley, stems removed
• 1/4 cup blanched almonds
• 2 large garlic cloves, chopped
• 2 Tbsp. grated Parmesan cheese
• 1 Tbsp. fat-free, reduced sodium chicken broth
• 3 Tbsp. extra virgin olive oil
• Salt and ground black pepper, to taste
• 10-12 one-inch thick slices of whole-wheat Italian bread, cut diagonally

Cooking Instructions:
• In a food processor, combine the basil, spinach, and parsley. Whirl until the leaves are coarsely chopped. Add the almonds, garlic, cheese and broth. Whirl to a coarse puree. With the motor running, gradually drizzle in the oil and process until it is fully blended into the pesto. • Season to taste with salt and pepper. There will be about 1 cup of pesto.
• Spread the top of each slice of bread generously with pesto. Heat the pesto-covered slices in a toaster oven until the bread is toasted on the bottom and the pesto is warmed through. Serve immediately.
• To store any unused pesto, spoon it into a small container, smoothing the top. Pour in enough olive oil to cover the top of the pesto. Refrigerate for up to 2 days.

AICR's Weekly Health-e-Recipe,

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