Light Pesto Sauce Recipes

LIGHT LEMON PESTO PASTA

Light Lemon Pesto Pasta image

Light, yet full of flavor, this pesto is perfect tossed with hot spaghetti for a quick dinner. It is also excellent as a pizza sauce or smeared on hot French bread. It freezes well to preserve the bounty of summer basil.

Provided by Baking Nana

Categories World Cuisine Recipes European Italian

Time 30m

Yield 6

Number Of Ingredients 10

Ingredients

1 (16 ounce) package spaghetti
4 ounces Pecorino-Romano cheese, cut into cubes
6 cloves garlic
2 cups loosely packed baby spinach leaves
1 cup firmly packed basil leaves
½ cup chopped walnuts
¼ cup lemon juice
¼ teaspoon lemon zest
¼ teaspoon salt
2 tablespoons olive oil

Steps:

Bring a large pot of lightly salted water to a boil. Cook spaghetti at a boil until cooked through but firm to the bite, about 12 minutes; drain. Transfer spaghetti to a large bowl.
Put cubed Romano cheese in the bowl of a food processor; process until coarsely grated, about 30 seconds. Put garlic into the food processor and process until the cheese and garlic are combined. Add spinach, basil, walnuts, lemon juice, lemon zest, and salt; process until the mixture comes together into a thick paste. Scrape down the sides of the bowl with a spatula.
With food processor running, drizzle olive oil into the mixture. Continue processing until the oil is integrated smoothly.
Pour sauce over spaghetti and toss to coat.

Nutrition Facts : Calories 464.7 calories, Carbohydrate 60.2 g, Cholesterol 19.7 mg, Fat 17.2 g, Fiber 3.5 g, Protein 18 g, SaturatedFat 4.7 g, Sodium 337.3 mg, Sugar 2.7 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

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

LIGHT PESTO SAUCE

Light Pesto Sauce image

Awesome pesto recipe using NO oil. It is extremely flavorful and freezes well. Gets its zing from nice amount of garlic and lemon juice. Can be served over pasta, or as a sauce for beef, shrimp, etc. Give it a try!!

Provided by jonesies

Categories Spaghetti

Time 10m

Yield 5 serving(s)

Number Of Ingredients 7

Ingredients

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

Steps:

In 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 untl combined.
Toss with pasta or serve as compliment to beef, chicken or seafood.

Nutrition Facts : Calories 153.5, Fat 11.3, SaturatedFat 4.4, Cholesterol 23.6, Sodium 622.8, Carbohydrate 5.2, Fiber 1.6, Sugar 0.8, Protein 9.3

LIGHT PESTO SAUCE

Light Pesto Sauce image

My pesto sauce uses less oil than most pesto sauces. This makes it thicker, but it also makes it a lot lighter. NOTE: This recipe works perfectly if you want to substitute cilantro for basil, and if you use walnuts, almonds, or pecans in place of the pine nuts.

Provided by Late Night Gourmet

Categories Vegetable

Time 10m

Yield 10 serving(s)

Number Of Ingredients 6

Ingredients

1 bunch fresh basil
2 garlic cloves
1/4 cup olive oil
2 tablespoons parmigiano-reggiano cheese
2 tablespoons pine nuts
1/2 teaspoon kosher salt

Steps:

Peel skin from garlic cloves, and chop into big chunks.
Using a food processor, pulse basil, garlic, and nuts several times until finely chopped.
Add cheese and ¼ cup of the olive oil, and pulse until blended.
Pesto will be thick, so add more olive oil if desired for a looser consistency.

Nutrition Facts : Calories 64.1, Fat 6.8, SaturatedFat 1, Cholesterol 0.7, Sodium 133.5, Carbohydrate 0.5, Fiber 0.1, Sugar 0.1, Protein 0.7

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

PESTO SAUCE

Pesto Sauce image

I like to serve this pesto over butter gnocchi with an extra sprinkle of Parmesan cheese. Gnocchi are light little potato dumplings, which are available in Italian grocery stores and cook up in mere minutes. The pesto is also delicious tossed with penne pasta or in one of these recipes using pesto. -Sue Jurack, Mequon, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 15m

Yield 1/2 cup.

Number Of Ingredients 7

Ingredients

3/4 cup loosely packed basil leaves
2 tablespoons pine nuts or sunflower kernels
1 garlic clove, peeled
1/2 teaspoon salt
1/8 teaspoon pepper
1/3 cup olive oil
1/3 cup grated Parmesan cheese

Steps:

Place the first five ingredients in a small food processor; pulse until chopped. Continue processing while gradually adding oil in a steady stream. Add cheese; pulse just until blended. Cover and freeze for up to 3 months.

Nutrition Facts : Calories 217 calories, Fat 22g fat (4g saturated fat), Cholesterol 5mg cholesterol, Sodium 420mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein.

PESTO SAUCE

Pesto sauce image

Make your own delicious pesto sauce in just 15 minutes

Provided by Good Food team

Categories Condiment, Dinner, Lunch, Snack, Supper

Time 15m

Yield Makes 250ml

Number Of Ingredients 5

Ingredients

50g pine nuts
large bunch of basil
50g parmesan (or vegetarian alternative)
150ml olive oil, plus extra for storing
2 garlic cloves

Steps:

Heat a small frying pan over a low heat. Cook the pine nuts until golden, shaking occasionally. Put into a food processor with the remaining ingredients and process until smooth, then season.
Pour the pesto into a jar and cover with a little extra oil, then seal and store in the fridge. It will keep in a fridge for up to two weeks.

Nutrition Facts : Calories 105 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Protein 2 grams protein, Sodium 0.06 milligram of sodium

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