- Diabetic Gourmet Magazine - https://diabeticgourmet.com -

Lemon Basil Pesto with Fresh Vegetables



  1. In food processor, pulse basil and spinach until finely chopped. Add nuts and cheese. Whirl until nuts are finely chopped. Add tofu, salt and pepper. With motor running, drizzle in oil. Add lemon zest and whirl to blend. Cover and refrigerate up to 24 hours. Makes 1 cup pesto.
  2. To serve, scoop pesto into serving bowl. Set bowl in center of a plate and arrange pepper strips and tomatoes around it. Provide toothpicks so tomatoes can be neatly dipped.

Nutritional Information Per Serving:

Calories: 140
Fat: 12 grams
Saturated Fat: 2 grams
Fiber: 2 grams
Sodium: 180 miligrams
Protein: 3 grams
Carbohydrates: 4 grams