Charlottesville Alert

2/25 | 9:00am | acac Downtown’s Hot Tub will be down until further notice. We will keep you updated when repairs are complete. 

The parking lot adjacent to acac Downtown on the corner of Gleason St. and Garrett St. will close on March 1 for the construction of the Garrett Street office development. Click here for the latest updates regarding valet parking and other parking solutions.


Pesto Toastini Recipe

Pesto Toastini Recipe

You can still find some fresh basil to make a perfect hors d’œuvre – Pesto Toastini, for your next gathering. Whole-wheat bread provides valuable nutrients while reduced-sodium broth keeps the calories and fat lower. Spinach replaces some of the basil, which pumps up the vitamin A, K, and C, along with folate, iron, and magnesium, without forfeiting the distinct basil flavor and aroma. Almonds replace the pricey pine nuts, while still providing healthy oils.

Makes: 8 servings, 2 Tbsp. pesto per serving.



In a food processor, combine the basil, spinach, and parsley. Whirl until the leaves are coarsely chopped. Add the almonds, garlic, cheese and broth. Whirl to a coarse puree. With the motor running, gradually drizzle in the oil and process until it is fully blended into the pesto. Season to taste with salt and pepper. There will be about 1 cup of pesto.

Spread the top of each slice of bread generously with pesto. Heat the pesto-covered slices in a toaster oven or oven until the bread is toasted on the bottom and the pesto is warmed through. Serve immediately.

Note: To store any unused pesto, spoon it into a small container, smoothing the top. Pour in enough olive oil to cover the top of the pesto. Refrigerate for up to 2 days. Walnuts or pine nuts may be substituted for part or all of the blanched almonds.

Nutrition information per serving: 190 calories, 8 g total fat (1 g saturated fat), 25 g carbohydrate, 5 g protein, 3 g dietary fiber, 245 mg sodium

Source: AICR’s Weekly Health-e-Recipe email from:, Issue No. 271

For more food and nutrition information please contact Kris Bonham, RDN at