Lighter Basil Pesto Recipes

BASIL PESTO

Basil Pesto image

Basil pesto is extremely versatile! It enhances the flavor for all dishes like steak, chicken, fish, vegetables, and pasta! After the ingredients are combined and formed into a tube shape, simply slice whatever size portion you need and freeze the rest! Easy-breezy to prepare and bursting with flavor!

Provided by Bwoogie1

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

Time 15m

Yield 16

Number Of Ingredients 6

Ingredients

4 cups packed fresh basil leaves
1 cup freshly grated Parmigiano-Reggiano cheese
1 cup olive oil
6 cloves garlic, minced
⅔ cup pine nuts
salt and ground black pepper to taste

Steps:

Combine basil, Parmigiano-Reggiano cheese, and olive oil in a food processor. Pulse to combine. Add garlic, pine nuts, salt, and pepper. Pulse until mixture becomes smooth and blended.
Pour mixture onto a large sheet of plastic wrap; roll into a tube shape and seal. Store in the refrigerator until needed.

Nutrition Facts : Calories 177.1 calories, Carbohydrate 1.7 g, Cholesterol 4.4 mg, Fat 17.9 g, Fiber 0.4 g, Protein 3.7 g, SaturatedFat 3.2 g, Sodium 87.2 mg, Sugar 0.3 g

FRESH BASIL PESTO

Fresh Basil Pesto image

A great recipe for fresh basil pesto with just the right amounts of everything. Even my DH loves it!

Provided by Klantz

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

Time 10m

Yield 6

Number Of Ingredients 7

Ingredients

2 cups packed fresh basil
½ cup extra-virgin olive oil
¼ cup toasted pine nuts
3 cloves garlic, peeled
1 dash fresh lemon juice
½ cup freshly grated Pecorino Romano cheese
kosher salt and freshly ground black pepper to taste

Steps:

Combine basil, oil, pine nuts, garlic, and lemon juice in a food processor or blender; puree until smooth. Stir in Pecorino Romano cheese, salt, and pepper.

Nutrition Facts : Calories 244.1 calories, Carbohydrate 2.1 g, Cholesterol 10.3 mg, Fat 24.3 g, Fiber 0.5 g, Protein 5.1 g, SaturatedFat 4.8 g, Sodium 186.7 mg, Sugar 0.3 g

LIGHTER PESTO

Lighter Pesto image

With fresh basil at its summer peak, we can add more basil and less oil and nuts to this recipe.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 10m

Yield Makes 3/4 cup

Number Of Ingredients 7

Ingredients

3 cups tightly packed fresh basil leaves (2 ounces total)
3 tablespoons walnut pieces
3 tablespoons grated Parmesan cheese
2 garlic cloves, peeled
1 tablespoon fresh lemon juice
Coarse salt and ground pepper
3 tablespoons extra-virgin olive oil

Steps:

In a food processor, combine basil, walnuts, Parmesan, garlic, lemon juice, and 3 tablespoons water; season with salt and pepper. Puree until a paste forms.
With motor running, add oil in a thin stream. Process until very smooth, about 1 minute.

Nutrition Facts : Fat 16 g, Fiber 8 g, Protein 11 g

BASIL PESTO - "LIGHTER VERSION"

Basil Pesto -

A lighter version of the clasic pesto. This recipe is great for all the beautiful, fresh basil available in the summer

Provided by Kozmic Blues

Categories Sauces

Time 5m

Yield 3/4 cup

Number Of Ingredients 6

Ingredients

2 tablespoons pine nuts
2 -4 cloves garlic
3 tablespoons extra virgin olive oil
4 cups fresh basil leaves
1/2 cup freshly grated parmesan cheese
1/4 teaspoon salt (or to taste)

Steps:

Add nuts and garlic to blender and pulse until minced.
Add olive oil, pulse a few time more.
Add basil leaves, cheese, salt and blend until smooth.
Scrape sides of blender as you go to make sure everthing mixes well.
Serve with your favorite pasta.

LIGHTER BASIL PESTO

Lighter Basil Pesto image

Not low fat, but at least a little lighter. Use it stirred through pasta, added to a pasta sauce or top a chicken or fish fillet with it.

Provided by JustJanS

Categories Sauces

Time 10m

Yield 1 cup

Number Of Ingredients 10

Ingredients

1 cup basil leaves, packed
1/2 cup parsley sprig
1 large tomatoes, seeded and roughly chopped
2 garlic cloves, chopped
2 tablespoons olive oil
20 g parmesan cheese, grated
2 tablespoons pine nuts, toasted
2 tablespoons water
salt
lemon juice, to taste

Steps:

Blend all the ingredients until you reach desired consistency-a chunky pesto or a smooth creamy one (you decide!) Use straight away or freeze.

Nutrition Facts : Calories 511, Fat 45.5, SaturatedFat 8.2, Cholesterol 17.6, Sodium 338.1, Carbohydrate 16.3, Fiber 5.3, Sugar 6.2, Protein 15.6

BASIL PESTO

Basil Pesto image

This simple Italian sauce brings summery flavor to all sorts of dishes, including our Pesto Pizzas and Chicken Fettuccine with Pesto Cream Sauce. Pesto is traditionally made with cheese, but it's just as good without (it freezes better, too).

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Time 30m

Yield Makes 1 3/4 cups

Number Of Ingredients 5

Ingredients

1 cup walnuts or pine nuts
Coarse salt and ground pepper
8 cups (4 ounces) lightly packed fresh basil leaves
2 garlic cloves, coarsely chopped
2/3 cup extra-virgin olive oil

Steps:

Preheat oven to 350 degrees. Spread nuts evenly on a rimmed baking sheet; toast in oven until golden and fragrant, tossing once, 8 to 10 minutes. Let cool completely.
Meanwhile, bring 4 cups salted water to a boil; add basil, and submerge with a spoon. Immediately drain in a colander. Rinse with cold water until cool, then pat basil completely dry in paper towels.
In a food processor, combine nuts, basil, and garlic; season generously with salt and pepper. Process until nuts are finely chopped. With machine running, pour oil in a steady stream through the feed tube; process until smooth. Use immediately, or freeze.

LIGHT PESTO

Light Pesto image

"I adapted this recipe by substituting fresh lemon juice for olive oil-cutting the fat, but not the flavor," says Cynthia Nardi from Uhrichsville, Ohio. "

Provided by Taste of Home

Time 5m

Yield 5 servings.

Number Of Ingredients 8

Ingredients

4 ounces Romano cheese, cut into 1-inch pieces
6 garlic cloves
2-2/3 cups loosely packed fresh basil
1/3 cup chopped walnuts
3/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup lemon juice
Hot cooked spaghetti

Steps:

In a food processor, combine Romano cheese and garlic; cover and process for 30 seconds. Add the basil, nuts, salt and pepper; cover and process until combined, about 15 seconds. While processing, add the lemon juice; process about 15 seconds longer or until combined. Toss the spaghetti.

Nutrition Facts : Calories 155 calories, Fat 11g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 626mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 2g fiber), Protein 9g protein. Diabetic Exchanges

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