TOMATO PESTO
Chef Note: This is a great sauce for pasta salad because it's delicious at room temperature. You could also slather it on bruschetta, grilled fish or chicken. Or make a brunch dish by topping a thick slice of toast with proscuitto, a poached egg and a little of this summer pesto. In summer, when you can get your hands on vine-ripe tomatoes, you don't even need to peel them. To intensify the flavor, you can add a few oven-dried tomatoes. The pesto keeps several days in a tightly sealed container in the refrigerator.
Provided by Michael Chiarello : Food Network
Time 20m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Combine the tomatoes, garlic, basil, olive oil, vinegar, and salt and pepper, to taste, in a blender and puree until smooth. Add the cheese and blend briefly just to mix. Transfer to a bowl and adjust the seasoning.
SKINNY PESTO
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
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
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
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 PESTO SAUCE
Pesto sauce is great, but it usually has olive oil, not chicken broth. This recipe substitutes with chicken broth.
Provided by Lorane Abari
Categories Sauces
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine stock and garlic and heat in the microwave on high for 5 minutes (or heat on the stove). Allow to cool.
- Chop basil in food processor. Add cooled stock, Parmesan cheese and pine nuts. Whirl until everything is finely chopped and blended.
- Meanwhile, cook pasta of your choice. Toss sauce with pasta. Serve with additional Parmesan cheese if desired. Use as a topping for fish, chicken or potatoes also. Makes 4 servings.
LOW-FAT OIL-LESS PESTO
Make and share this Low-fat Oil-less Pesto recipe from Food.com.
Provided by Dancer
Categories Cheese
Time 10m
Yield 1 c.
Number Of Ingredients 9
Steps:
- Put nuts, basil, spinach, garlic, cheese, lemon juice and pepper in a food processor.
- Puree.
- Gradually add mineral water until desired consistency is achieved.
- Salt to taste.
- Serve with pasta, grilled fish or chicken.
- Can be heated.
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