This basil and arugula pesto is ready in five minutes and perfect on bruschetta, sandwiches or pasta. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • In a small food processor, combine basil, arugula, Parmesan, pine nuts, garlic, olive oil, white balsamic vinegar, and salt. Cover and process with several on-off turns until a paste forms, stopped several times to scrape the side. Process in enough water, adding 1 tablespoon at a time, until pesto reaches the consistency of soft butter.

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Nutrition Facts

87 calories; 4 g total fat; 1 g saturated fat; 15 mg cholesterol; 226 mg sodium. 8 g carbohydrates; 1 g fiber; 6 g protein;