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.
Yield: 5 servings
4.91 from 10 votes

Skinny Basil Pesto

Cuisine: American
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

Instructions

  • 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.

Nutrition

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