Basil Pesto Lighter Version Recipes
LIGHTER PESTO
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
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
LIGHTER BASIL PESTO
This recipe for a Lighter Basil Pesto only lacks in fat and calories, but not in flavor.
Provided by LindySez
Categories Sauces, Dressings & Condiments
Time 5m
Number Of Ingredients 6
Steps:
- With the motor running; drop the pine nuts and garlic through the food chute of a food processor; process until minced, stopping to scrape the sides of the bowl as necessary. Stop the machine; add the basil, cheese, and lemon juice; process until finely minced; using on/off pulses. With the motor on, slowly pour the olive oil through the food chute and process until well blended. Makes about 1/2 cup.
Nutrition Facts : ServingSize 1 g, Calories 132 kcal, Carbohydrate 2 g, Protein 2 g, Fat 13 g, SaturatedFat 2 g, Cholesterol 2 mg, Sodium 48 mg, UnsaturatedFat 10 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
BASIL PESTO - "LIGHTER VERSION"
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
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.
BASIL PESTO
Keep this basic Basil Pesto recipe from Food Network Kitchen in your arsenal and use it for topping pasta, fish, chicken, pizza and more.
Provided by Food Network Kitchen
Time 5m
Yield 1 cup
Number Of Ingredients 6
Steps:
- Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.
- If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.
- If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.
QUICK PESTO
This classic Italian pesto recipe comes together quickly thanks to a food processor. Freeze extra for homemade pesto well beyond basil season.
Provided by Amy Mastrangelo
Yield Makes about 1⅓ cups
Number Of Ingredients 7
Steps:
- With food processor running, drop in garlic and finely chop. Stop motor and add nuts, cheese, salt, pepper, and basil, then process until finely chopped. With motor running, add oil, blending until incorporated. Editor's note: This recipe was originally published in the September 2002 issue of 'Gourmet' and first appeared on Epicurious in August 2004.
BASIL PESTO
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
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
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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