All the bright, bold flavors of traditional pesto, but without all the calories! This basil pesto is easy, quick, and versatile.
So vibrantly green. Slightly salty. Fragrant. Rich. It’s great on sandwiches (like this pesto chicken panini), on pasta, on baked chicken, or even mixed in to rice! That last one is a brand new discovery that I am really excited about. Brown rice alone is bland, but mix in a little pesto and ta-da! Bursting with flavor!
3 summers ago I planted my first basil plant and successfully kept it alive for several months. This year I decided to plant 2 basil plants, knowing plenty of homemade pesto could be in our future.
That time is here! My husband and I both love pesto, but the traditional recipes are calorie-laden due to lots of olive oil, nuts, and cheese. So, I went on a hunt for a lighter pesto. Same great flavors, just a little healthier! The biggest difference between this recipe and most others is the absence of pine nuts. Typically either pine nuts or walnuts are used, but not here! Don’t worry, you won’t miss them.
From start to finish, this whole process probably takes less than 5 minutes (thanks food processor!). Add the basil, garlic, parmesan cheese, salt, and pepper to your food processor and then slowly add in your olive oil. If I have enough basil in my garden, I’ll double the recipe to have on hand or freeze for use during the winter months.
- 2 cups fresh basil leaves
- 2 garlic cloves
- 1/2 cup grated parmesan cheese
- 5 tbsp EVOO
- salt and pepper, to taste
1). Place the basil leaves, garlic, parmesan, salt and pepper in the food processor. Process until smooth. With the food processor running, slowly drizzle in the 5 tablespoons of olive oil until smooth. Store in a sealed container in the fridge or freeze for future use.
Servings: 10 servings of 1 tbsp each. Approximate Nutritional Information per Serving: Calories: 86 Carbs: .8g Fat: 8.3g Protein: 2.3g Fiber: 0.3g Points+:2
Recipe adapted from: http://www.skinnytaste.com/2012/07/skinny-basil-pesto.html