---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) www.AccuChef.com

      Title: Parsley Lemon Pesto
 Categories: Pasta/Rice
      Yield: 6 Servings
 
      1 lg Lemon,Zest From
      2 c  Fresh Italian Parsley
           -Chopped
      2 ea Garlic
      4 oz Parmesan Cheese,Grated
      6 T  Olive Oil,Approximately
           Pepper,Coarsely Ground
      1 lb Pasta

[Note: Makes enough sauce for 1 pound of cooked pasta. This pesto
has a milder taste than traditional pesto. It is a good alternative for
people like rick ... Less garlic and no basil. -betty]
Pull the tops off the parsley, leaving the stem behind.
You should have approximately 2 packed cups of parsley.
Place the parsley tops into the food processor.
Add lemon zest, garlic, and 3 ounces of the parmesan cheese.
Process until the garlic and lemon zest are finely minced.
The mixture will look crumbly.
Process the parsley mixture and slowly add 3 tablespoons of olive oil
until the mixture becomes a thick green paste.
Cook one pound of pasta according to the package directions.
Sprinkle the drained pasta with 3 tablespoons of olive oil.
Toss the pasta and pesto together.
Season to taste with pepper.
Put the pesto/pasta on a nice serving platter and sprinkle with the
remaining ounce of parmesan cheese.
Serve.


Per Serving: 435 Cal (43% from Fat, 16% from Protein, 41% from Carb);
17 g Protein; 21 g Tot Fat; 6 g Sat Fat; 12 g Mono Fat; 45 g Carb; 1 g
Fiber; 303 mg Calcium; 4 mg Iron; 383 mg Sodium; 70 mg Cholesterol


-----