Skinny Basil Pesto

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.

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

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.

Ingredients:

  • 1 cup basil
  • 1 clove garlic
  • 1/4 cup grated parmesan
  • salt & pepper to taste
  • 2 1/2 tbsp olive oil

Directions:

  1. In a food processor pulse basil, garlic, parmesan cheese, salt and pepper until smooth.
  2. Slowly add the olive oil while pulsing.
  3. 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.

Nutrition Information

Yield: 5 servings, Serving Size: 1 Tbsp

  • Amount Per Serving:
  • Smart Points: 3
  • Points +: 2
  • Calories: 86
  • Total Fat: 8.5g
  • Saturated Fat: g
  • Cholesterol: mg
  • Sodium: 94mg
  • Carbohydrates: 1g
  • Fiber: 0.5g
  • Sugar: 0g
  • Protein: 2.5g