Title: Low Fat Pesto - Lacto/vegan
Categories: Appetizer Eat Lowfat
Yield: 1 Servings

2	c	Chopped fresh basil; leaves
1	c	Chopped fresh parsley; italian
1/4	c	Bread crumbs; to 1/3 c, toasted
2	tb	Grated parmesan cheese; or
		Parmesan-style soy cheese; *note
2		Cloves garlic; to 3, minced
3	tb	White miso; *note
1/4	c	Water; to 1/3 c

Adapted from the Vegetarian Times Complete Cookbook (macMilan, 1995). Prepare it while the pizza dough is rising. Store unused portion covered, refrigerated, for up to 1 week, or freeze up to 1month.

*Note: found in Health Food Stores

Put all ingredients except water in blender or food processor; pulse until minced. With machine running, add water to desired consistency.

Makes about 1 cup.

Lacto/Vegan

Variation: Replace cheese with 2 T toasted walnuts or pine nuts.

According to magazine: Per Tablespoon: Cal 19 Fat 1g Carb 3g Fib 0. 4g Pro 1 g Sod 146mg

Posted to MM-Recipes Digest V4 #3 by nlm@attunix (Nancy Mintz)

Recipe by: Vegetarian Times, June 1996, pg 56

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