Low Fat Basil Tomato Pesto Recipes

SKINNY PESTO

Skinny Pesto image

Pesto doesn't have to have so many calories! This lightened up version tastes just as good with less than half the calories and fat.

Provided by Kristen McCaffrey

Categories Condiment

Time 10m

Yield 8

Number Of Ingredients 9

Ingredients

2 cups basil leaves, packed
6 tbsp. water
4 tbsp. Parmesan cheese, grated
1/4 cup pine nuts
1 tbsp. olive oil
3 cloves garlic
2 tbsp. lemon juice
1/4 tsp. salt
1/4 tsp. black pepper

Steps:

Add everything to a food processor or blender and blend until smooth.
Store in an airtight container for up to two weeks or freeze.

Nutrition Facts : ServingSize 2 tbsp., Calories 62 cal, Carbohydrate 2 g, Fat 6 g, Protein 2 g, Fiber 0 g, SaturatedFat 1 g, Cholesterol 2 mg, Sodium 132 mg, Sugar 0 g

LIGHTER BASIL PESTO

Lighter Basil Pesto image

Basil pesto is one of my favorite foods, especially in the summer. Unfortunately pesto is very high in fat and calories, so I have been working to create a lower fat and calorie version. This pesto is creamy and delicious without the guilt! This recipe is also great with any type of stock or nuts that you have at home.

Provided by Jtallent

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes

Time 15m

Yield 8

Number Of Ingredients 8

Ingredients

2 cups fresh basil
2 cloves garlic
1 tablespoon pine nuts
¼ cup part-skim ricotta cheese
¼ cup grated Parmesan cheese
2 teaspoons olive oil
salt and ground black pepper to taste
2 tablespoons vegetable broth, or as needed

Steps:

Chop basil, garlic, and pine nuts in a food processor. Add ricotta cheese to the basil mixture and process. Repeat with Parmesan cheese, olive oil, salt, and black pepper. Add vegetable broth and process until sauce is smooth. Add more broth if pesto is too thick.

Nutrition Facts : Calories 42 calories, Carbohydrate 1.3 g, Cholesterol 4.6 mg, Fat 3.1 g, Fiber 0.2 g, Protein 2.5 g, SaturatedFat 1.1 g, Sodium 55.6 mg, Sugar 0.2 g

LOW FAT BASIL TOMATO PESTO

Low Fat Basil Tomato Pesto image

This low fat version of pesto is simply wonderful, and it's just bursting with fresh flavor. I really like the flavor of traditional pesto, but the addition of the tomatoes in this recipe really, really goes well with all that lovely fresh basil. This makes just enough pesto for one pound of your favorite cooked pasta. Or use it to top eggs, baked potatoes, fish, spread it on sandwiches, or add as an extra flavoring to soups or rice. The possibilities are endless! I've also made this using part fresh parsley when I didn't have an entire cup of fresh basil on hand.

Provided by Kozmic Blues

Categories Sauces

Time 10m

Yield 1 cup

Number Of Ingredients 5

Ingredients

1 cup fresh basil leaf, well packed
1 cup chopped tomato
1 clove garlic, minced
1 tablespoon toasted pine nuts
1/2 teaspoon salt, to taste

Steps:

To toast pine nuts, spread them on an un-oiled baking sheet and bake in oven at 350 for about 3 to 5 minutes until just slightly deepened in color.
Rinse and drain fresh basil leaves.
In a blender or food processor, combine basil, tomatoes, garlic, pine nuts and salt, and puree until smooth.
Have a rubber spatula handy to scrap down the sides of the blender as you process.
Because there is no oil in this recipe, it takes a bit more coaxing to get the mixture smooth.
Pesto is great served immediately, but can be refrigerated for 3-4 days.

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