Calories
427 cals
Fat
22 g
Saturated Fat
5 g
Polyunsaturated Fat
3 g
Monounsaturated Fat
14 g
Carbohydrates
45 g
Sugar
2 g
Fiber
2 g
Protein
13 g
Sodium
268 mg
This pesto is a perfect way to use frozen broccoli florets.
If you are on a low fiber diet, cut out the garlic for a 1/4 teaspoon of asafoetida, and sub out the walnuts for 2-3 tablespoons of creamy almond butter. Use on white rice or white pasta.
All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.