Super Basil Pesto Healthy Version Recipes
EASY BASIL PESTO
This recipe for Basil Pesto is a classic and authentic recipe using pine nuts, Parmesan cheese and it only takes 5 minutes to make! It is a great way to use fresh basil and can be frozen to use for quick and flavorful weeknight meals at any time of year.
Provided by Katie Webster
Categories Condiment
Time 5m
Number Of Ingredients 6
Steps:
- Fit food processor with steel blade attachment. Close lid and turn on motor. Drop garlic through feed tube of food processor and allow to process until finely chopped.
- Open lid, add basil and pine nuts. Process until finely chopped.
- Drizzle oil through feed tube with motor running.
- Scrape down sides, add Parmesan, and process until rough paste forms, scraping sides as necessary to process mixture evenly. Taste and add salt to taste.
Nutrition Facts : ServingSize 2 tablespoons, Calories 154 calories, Sugar 0 g, Fat 17 g, SaturatedFat 3 g, Carbohydrate 1 g, Fiber 0 g, Protein 2 g
SUPER BASIL PESTO (HEALTHY VERSION)
Using less oil makes this recipe a little easier on the waist line, but doesn't skimp out on big taste and comes with a twist. I created this using several recipes I had seen online. Beware this is garlicky for those who don't like garlic. Cooking Time= Combining Ingredients.
Provided by Chefchriskiki
Categories Sauces
Time 15m
Yield 1 Cup Pesto, 4 serving(s)
Number Of Ingredients 9
Steps:
- Put all ingredients, but the pepper flakes in the food processor.
- Pulse and blend.
- Blend until everything has been mixed, the pesto should be thick (to the point of being spreadable) and not runny. Trust me you want it this way, it coats the noodles way better.
- Put the pesto into a bowl and mix in the pepper flakes.
- You are now ready to mix it into your pasta or put it on your pizza.
- Note: The pesto by itself is a bit salty, but don't worry once on your pasta or pizza it is just right.
Nutrition Facts : Calories 175.8, Fat 17.4, SaturatedFat 2.7, Cholesterol 3.6, Sodium 377.2, Carbohydrate 2.9, Fiber 1.3, Sugar 0.4, Protein 3.7
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