Basil Walnut Parmesan Pesto (1g carbs per serving!)

Ingredients:

·       1/4 cup toasted and coarsely chopped walnuts (measured AFTER toasting and chopping)

·       2 cups tightly-packed fresh basil leaves 

·       1 tablespoons minced garlic         

·       3 tablespoons extra virgin olive oil

·       2 tablespoons fresh lemon juice

·       1/4 cup grated Parmesan cheese

·       1/4 teaspoon sea salt (optional)

·       1/4 teaspoon red pepper flakes, crushed 

·       1/2 teaspoon freshly-ground black pepper

 

Preparation:

1.  Toast walnuts in a small dry skillet over medium-low heat, stirring often,  until they become fragrant (about 3 minutes).  Remove from burner and set aside to cool.

2.  Place basil leaves in a food processor.  Process until the leaves are well-chopped.

3.  Add remaining ingredients (including the toasted walnuts) to the processor and pulse several times until the pesto is blended well, but still crumbly. Store tightly-covered in fridge until ready to use.  Cover and refrigerate leftovers. 

Yields 1 cup = 8 servings, 2 tablespoons per serving.

Per serving info:  84 Calories; 8g Fat (1g Saturated, 4g Monounsaturated, 3g Polyunsaturated); 2g protein; 1g Carbohydrate; trace Dietary Fiber; 2mg Cholesterol; 106mg Sodium (47mg Sodium if sea salt is omitted).

Nita’s Notes:  I’ve been in a real “sauce-y” mood lately, using fresh veggies and herbs that are abundant right now in South Georgia.  I hope y’all won’t mind another.  This is delicious as a dip for fresh carrots, zucchini, yellow summer squash, any color bell pepper you like.  Or, yet again, this pesto is a great topper for a variety of grilled, roasted, broiled veggies, chicken or fish. 

We spread it on pan-blackened thick salmon steak fillets Tuesday night.  Good Golly, Miss Molly—that was TASTY!  I can’t wait to try it on eggplant and tomatoes—grilled or broiled, separately or together.  I know that’s gonna taste GOOD!!

 

From my home to yours—Nita

Make healthier choices for a happier life!

Anita Peacock

Lifelong Type 1 Diabetic

eCommerce site:  MyDiabeticBag.com  (Check out my bags!)

eMail:  peacockproducts@bellsouth.net



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Late Summer Fiesta Salad or Salsa (8g carb per each one-cup serving)

Ingredients:

·         3 cups diced, ripe fresh tomatoes, cored and seeded (I use about 6 large organic tomatoes)

·         2 cups diced, fresh zucchini (about 2 medium with ends removed—DO NOT PEEL)

·         1 cup diced red bell pepper, cored and seeded

·         1 cup diced green bell pepper, cored and seeded

·         1/2 cup finely chopped fresh cilantro leaves (measured after chopping)

·         1/4 cup finely chopped fresh oregano (measured after chopping)

·         1/4  cup finely chopped green onions, white and green parts (or substitute Vidalia other mild onion)

·         1-3 tablespoons finely chopped fresh jalapeño peppers, cored and seeded (Wear gloves when working with  fresh jalapeños! Each fresh pepper yields about 1 tablespoon chopped.  You can substitute bottled jalapeños; but, beware of the sodium overload.)

·         3 tablespoons minced fresh garlic, or to taste

·         4 teaspoons (1tablespoon + 1teaspoon) ground cumin, or more to taste

·         1 teaspoon sea salt (optional)

·         2 teaspoons Splenda® Granulated No Calorie Sweetener  (or your choice of sweetener)

·         1/2 teaspoon freshly-ground black pepper, or to taste

·         1 teaspoon red pepper flakes, crushed

·         3 tablespoons lime juice

·         3 tablespoons rice wine vinegar

·         3 tablespoons extra-virgin olive oil  

·         3 dashes red pepper sauce, or to taste (optional)

 

Preparation:

1.       Combine first four ingredients in a large glass or plastic bowl that has a tight-fitting lid. 

2.       Combine remaining ingredients (for sauce/marinade) in a medium non-metallic bowl or a 2-cup (or larger) measuring cup with a lip for easy pouring.  Whisk or stir until well combined and pour sauce over diced veggies in storage bowl from Step 1.  Stir gently with fork to blend all ingredients.

3.       Cover tightly and refrigerate at least 2 hours before serving.  Be sure to stir gently before serving.

4.       Serve as a delicious side dish or as a chunky salsa topper for grilled or roasted fish or chicken.  (Top the fish or chicken after cooking—you want the salsa to be cool.)  Makes a nice combo of sweet and cool with a pop of peppery heat.

Yields 9 cups = 9 servings, one cup per serving (with juice).

Per serving info:  78 Calories; 5g Fat (1g Saturated, 3g Monounsaturated, 1g Polyunsaturated); 2g protein; 8g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 220 mg Sodium (11mg Sodium if sea salt is omitted).

·         Nita’s Notes:  Although I’ve listed several ingredients as optional, don’t leave’em  totally out—they add that nice flash of flavor.  So, experiment with “how much” is “just right” for you by starting with just a bit and adding a bit more, only if needed.  Always let the salad/salsa sit for a while to let the flavors develop more.  Taste-test after it has “rested” and BEFORE you add extra heat.  The HOT flavors often intensify while the salsa is resting.  I like it at the “sweaty upper lip” level; but, you’ve got to find your own tolerantly-yummy heat level. 

  

From my home to yours—Nita

 

Make healthier choices for a happier life!

 

Anita Peacock

Lifelong Type 1 Diabetic

eCommerce site:  MyDiabeticBag.com  (Check out my bags!)

eMail:  peacockproducts@bellsouth.net



MyDiabeticBag.com

 

•  Visit (and please “Like”) our Facebook business page and subscribe to our blog:  http://www.facebook.com/peacockproducts.mydiabeticbag
• Join the MyDiabeticLife group on Facebook: http://www.facebook.com/peacockproducts.mydiabeticbag#!/home.php?sk=group_222096531136728&ap=1 

   

  Credit:  SPLENDA® is a registered trademark of McNeil Nutritionals, LLC.