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Herb Stems and Celery Leaf Pesto



  • ¼ cup pine nuts

  • 1½ cups chopped fresh basil stems and leaves

  • ½ cup chopped celery tops and leaves

  • ¼ cup chopped fresh parsley stems and leaves

  • ¼ cup grated Parmesan cheese

  • ¼ cup plain fat-free Greek yogurt

  • 1 tablespoon white balsamic vinegar

  • 2 cloves garlic, peeled

  • ¼ teaspoon salt

  • ¼ teaspoon black pepper

  • 3 tablespoons olive oil


1. Heat an 8-inch skillet over medium. Add pine nuts; cook and stir 2 to 3 minutes or until golden (see Tips). Remove from skillet; cool.​

2. In a food processor, combine nuts, basil, celery, parsley, Parmesan cheese, yogurt, balsamic vinegar, garlic, salt, and pepper. Cover and process until finely chopped, scraping bowl as needed. Add oil. Cover and process until combined.

  • Tips: Nuts can burn easily. Keep a close eye on them while toasting.

  • Do not use basil stems that are woody since they will not puree well. Some leaves are needed for this pesto, but use your wilted leaves that are on their last leg!

  • To use with pasta, stir enough water into the pesto to reach desired consistency. For each serving, combine ½ cup hot cooked whole grain pasta and 2 Tablespoons pesto. Nutrition analysis per serving: 183 calories, 7 g protein, 21 g carbohydrate, 8 g total fat (1 g saturated fat) 2 mg cholesterol, 2 g fiber, 2 g total sugar, 10% Vitamin A, 6% Vitamin C, 114 mg sodium, 5% calcium, 11% iron // Exchanges: 1½ fat, 1½ starch // Carb Choice: 1½


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