Take advantage of the abundance of late-summer basil to prepare a batch of pesto (see below). Use it in a dressing, toss it with hot pasta, spread it on a pizza crust or mix it with mayonnaise for a sandwich spread.
- Portion size 4 servings
- Credits : Canadian Living Magazine: August 2003
Ingredients
Method
In large bowl, whisk Basil Pesto with lemon juice. Add chickpeas, red and green peppers, celery, cucumber, tomatoes, onion and salami; toss to coat. (Make-ahead: Cover and refrigerate for up to 2 days.) Spoon onto lettuce-lined plates.
Nutritional facts <b>Per serving:</b> about
- Sodium 736 mg
- Protein 13 g
- Calories 323.0
- Total fat 16 g
- Cholesterol 22 mg
- Saturated fat 4 g
- Total carbohydrate 33 g
%RDI
- Iron 23.0
- Folate 44.0
- Calcium 12.0
- Vitamin A 17.0
- Vitamin C 97.0
