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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 118.3
  • Total Fat: 10.7 g
  • Cholesterol: 4.9 mg
  • Sodium: 989.6 mg
  • Total Carbs: 2.5 g
  • Dietary Fiber: 1.3 g
  • Protein: 4.0 g

View full nutritional breakdown of Simple Pesto Sauce calories by ingredient
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Simple Pesto Sauce

Submitted by: EXTINA03


Number of Servings: 8

Ingredients

    3 cups packed, fresh basil
    2 garlic cloves
    1/4 cup olive oil
    1/2 cup grated parmasan cheese
    1/4 cup almonds
    1 tbsp salt
    1tbsp fresh ground black pepper

Directions

Add basil, garlic, cheese, and almonds to blender or food processor and pulse until combined. Slowly work in olive oil without using too much oil. Use spoon to scrape or push ingredients down to avoid using too much oil. Season with salt and pepper to taste.

makes about 1 cup
1 serving = 2 tbsp
8 servings


Number of Servings: 8

Recipe submitted by SparkPeople user EXTINA03.





TAGS:  Side Items |

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Member Ratings For This Recipe


  • Very Good
    1 of 1 people found this review helpful
    We made this last night and it came out wonderfully. We didn't have almonds so we used pine nuts, and instead of grated parmesan my husband used shredded, which probably made it thicker than usual. I like how this recipe has fewer calories and larger servings than other recipes I've tried. - 7/15/09

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  • Very Good
    1 of 1 people found this review helpful
    This turned out very nicely, the whole family said it was yummy. We substituted pecans for the almonds since we didn't have almonds. It was great! A great way to use some of the basil I grew in my garden, and I love that its low cal & healthy. I like that I can pick my pasta, or add a meat too. - 8/24/08

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  • Very Good
    1 of 1 people found this review helpful
    I left out the almonds due to my moms nut allergy. STILL GREAT THOUGH - 5/22/08

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  • Just made this pesto, it makes 8 servings exactly. I spread the pesto in an ice tray, each cube is 2 tbsp. After they freeze I individually wrap them in foil and put them in a freezer bag for future use. 1 tbsp of salt is WAY too much; I used 1 tsp of kosher salt instead. Great recipe overall! - 7/21/12

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  • I would use less salt next time, but loved the fact that this recipe uses much less olive oil than my old recipe. I just love summer and now I have a whole row of basil in my garden to use! - 7/1/12

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  • Used a lot more olive oil--I kept adding it because it all got stuck in the blender otherwise. Still super-yummy over hot linguine! - 11/17/11

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  • this was delicious!!! I only use a little as a spread though i could gobble it up if not for the cals and fat...even though good fats. thanks for sharing (i used walnuts) - 7/28/10

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  • Very Good
    0 of 1 people found this review helpful
    I make my pesto very similarly, but keep the proportions of olive oil, nuts and parmesan equal. I also use at LEAST 5 cloves of garlic.

    I have used pine nuts, pecans, walnuts and also pistachios when makig pesto- whatever I have on hand, with great success.

    Adding lemon juice is nice, too. - 6/30/08

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