Low Fat Pesto Sauce Recipes

LOW FAT PESTO SAUCE

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. Makes 4 servings

SKINNY PESTO

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.

LOW FAT PESTO SAUCE

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.

HEALTHY CREAMY PESTO SAUCE

Steps:

• Mix yoghurt and pesto together in a small saucepan, stirring well to blend.
• Heat on low until warmed through (do not overheat).
• Add fresh ground black pepper to taste.
• That's it!
• Serve over your favourite hot pasta or other main dish, such as fish or chicken.
• (if you skip the heating step, this makes a good salad dressing, too).

LOW CARB PESTO CREAM SAUCE RECIPE - (4.3/5)

Steps:

• Add the two ingredients to a pan and heat over medium heat. Once it simmers, turn to low heat and let it continue to simmer, reduce and thicken. You can make it quicker by cooking over high heat, but you need to watch it and stir it. When it's thick and gloopy, season to taste Calories Fat Protein Carbs Fiber SA's Net Carbs Per Serving: 558.05 59.28g 5.29g 4.6g 0.68g 0g 3.92g Pesto: Ingredients: 3 each (9g) garlic cloves, diced 2/3 cup (144g) extra virgin olive oil 2 cups (141g) packed, cleaned and dried fresh basil leaves (about a large bunch's worth) 2 tsp (10g) lemon juice 1/4 cup (33.75g) pine nuts, toasted 1/4 cup (25g) parmesan (reggiano) cheese, grated 1/4 cup (25g) pecorino (romano) cheese, grated salt and pepper, to taste Method: Add the garlic, salt and half of the olive oil to a food processor, with a sharp blade. Pulse the processor and blend for 30 seconds. Add the basil and lemon juice, then pulse for a further 30 seconds. Add the pine nuts and cheeses and then pulse to your desired consistency. If it's too thick, add more olive oil to adjust the consistency. I tend to like mine a bit on the paste-y rough side, but some like it smooth and saucy. Use immediately or store covered with a thin layer of extra virgin olive oil. This will help prevent the pesto from turning brown and will allow it to last longer in the fridge. 8 Servings Calories Fat Protein Carbs Fiber SA's Net Carbs Per Serving: 213.29 22.46g 2.9g 1.7g 0.51g 0g 1.19g

LIGHTER BASIL PESTO

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.