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Nutritional Info
  • Servings Per Recipe: 32
  • Amount Per Serving
  • Calories: 51.7
  • Total Fat: 4.2 g
  • Cholesterol: 4.3 mg
  • Sodium: 96.0 mg
  • Total Carbs: 1.8 g
  • Dietary Fiber: 0.6 g
  • Protein: 1.9 g

View full nutritional breakdown of Healthy Pesto Fake-out calories by ingredient
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Healthy Pesto Fake-out

Submitted by: STICKINGWITHIT

Introduction

I started doing this to stretch my pesto during the winter months when I didn't have fresh basil, and to hide a ton of veggies in various dishes. I use Trader Joe's fresh pesto and cut it with a whole bag of frozen spinach (drained), and the other ingredients listed. Then I can make grilled sourdough sandwiches with this pesto and the light provolone slices (also Trader Joe's) to make a deeeelish sandwich with a lot less fat and fewer calories. I started doing this to stretch my pesto during the winter months when I didn't have fresh basil, and to hide a ton of veggies in various dishes. I use Trader Joe's fresh pesto and cut it with a whole bag of frozen spinach (drained), and the other ingredients listed. Then I can make grilled sourdough sandwiches with this pesto and the light provolone slices (also Trader Joe's) to make a deeeelish sandwich with a lot less fat and fewer calories.
Number of Servings: 32

Ingredients

    Trader Joe's Pesto (1 cup package)
    Whole package of frozen spinach, thawed and drained
    1/4 cup slivered almonds (or pine nuts, but almonds are cheaper and do the trick)
    2 oz (1/2 cup) grated/shredded romano or parmesan cheese -- whatever you've got on hand
    a few garlic cloves

    Serving Size: 2 tbsp

Directions

Zip it all together in the food processor. Refrigerate or freeze. Use just as you would regular pesto -- as a base for your pizza, on grilled sandwiches, in pasta... even toss a dollop of it on top of your soup or chili.

It's far less oily than regular pesto, so if you add it to your pasta, do it the Rachael Ray way: reserve a cup of the starchy cooking liquid from your pasta. Place pesto and cooking liquid in the bottom of your serving dish and whisk together. Add in the pasta and toss with tongs or a spatula and voila!

Lots of variations on this pesto, too, depending on what's in your garden. I like to add in fresh cilantro or parseley, and sometimes even add it orange, lime, and lemon zest to give it a nice citrus flavor. It's a great "base" to get creative with.

Number of Servings: 32

Recipe submitted by SparkPeople user STICKINGWITHIT.






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