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Spinach-Cilantro Pesto -- e

Source of Recipe

San Francisco Chronicle Food Section
Spinach-Cilantro Pesto (Sauces)
Makes about 1/2 cup

- 1 cup loosely packed spinach leaves
- 1/4 cup finely chopped cilantro
- 3 cloves garlic
- 1/4 teaspoon ground cumin
- 1 tablespoon grated fat-free Parmesan cheese
- 1-2 teaspoons olive oil
- 1-2 teaspoons lime juice
- 1-2 teaspoons water
Pepper, to taste

Process all ingredients, except water, salt and pepper, in a food processor or blender until smooth; add water if necessary for consistency. Season to taste with pepper. Serve at room temperature.

Per Serving: Calories: 185, Fat: 3.9 g, Cholesterol: 7.6 mg, Sodium: 206 mg, Protein: 16 g, Carbohydrate: 19.1 g ++++ Diabetic Exchanges: 4 Vegetable, 1 Meat, 1/2 Bread/Starch