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.
- 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.
Serving: 1Tbsp, Calories: 86kcal, Carbohydrates: 1g, Protein: 2.5g, Fat: 8.5g, Sodium: 94mg, Fiber: 0.5g
Freestyle Points: 3
Points +: 2