Every summer this time of year the basil plants in my garden are lush and beautiful, full of fragrant leaves I love to pick and add to whatever I'm cooking – a simple garden sauce, an heirloom tomato salad, grilled chicken bruschetta, a lovely summer fish dish, just to name a few dishes.
Pesto is one of the things I whip up all summer long, but pesto can have a lot of oil and fat when made traditionally which can make a dish heavier than I would want, so to make it skinny I use a bit less oil and leave the pine nuts out and no one ever complains.
Making pesto at the end of the summer and keeping it in the freezer is also a great way to use up the last of the basil from your garden so that you can enjoy it year round.
Skinny Basil Pesto
Servings: 5 Serving Size: 1 tbsp • Old Points: 2 pts • Points+: 2 pts
Calories: 86 • Fat: 8.3 g • Protein: 2.3 g • Carb: 0.8 g • Fiber: 0.3 g • Sugar: 0 g
Sodium: 94 mg (without salt)
- 1 cup basil
- 1 clove garlic
- 1/4 cup grated parmesan
- salt & pepper to taste
- 2 1/2 tbsp olive oil
In a food processor pulse basil, garlic, parmesan cheese, salt and pepper until smooth. Slowly add the olive oil while pulsing. Store in a sealed container and refrigerate until ready to use or you can freeze this in ziplocks bags to use at a later date.
Makes 5 tablespoons.