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Recipe of the Day
Smashed Cho-Tatoes
This recipe for healthy mashed potatoes is made lighter with Greek yogurt.
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Yield: Serves 16. Each serving: 2 tablespoons
Recipes
Herb Garden Pesto
| Nutrition Information | |
| Calories: | 15 |
| Total Fat: | 0.8g |
| Saturated Fat: | 0.4g |
| Trans Fat: | 0g |
| Cholesterol: | 1mg |
| Sodium: | 45mg |
| Carbohydrates: | 0.8g |
| Dietary Fiber: | 0.3g |
| Sugars: | 0g |
| Protein: | 1.2g |
| Vitamin A: | 541iu (10%) |
| Vitamin C: | 7.3mg (12%) |
| Calcium: | 51mg (5%) |
| Iron: | 0.4mg (2%) |
1 cup washed fresh parsley leaves
3/4 cup washed fresh basil leaves
1/2 cup washed fresh spinach leaves
1/4 cup washed fresh oregano leaves
1/2 cup olive oil
1 tsp minced garlic
1/2 cup Grated Parmesan cheese
Place all ingredients in a blender or food processor and process until very fine.
Store it in the refrigerator for up to a week or in small squares in the freezer for up to 6 months.
Use this pesto as a spread or add to brown rice, pasta, soup and mashed potato dishes. It can also be used as a bread spread.
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