Low Fat Pesto

Name: Low Fat Pesto Recipe
Yield: 8
Ingredients: 1/3 cup pignolis (pine nuts); 2 tablespoons chopped garlic; 5 cups fresh basil leaves packed; 1 teaspoon kosher salt; 1 teaspoon freshly ground black pepper; 1/3 cup good olive oil; 3/4 cup plain yogurt; 1 cup freshly grated Parmesan

Number of Servings: 8

Ingredients

1/3 cup pignolis (pine nuts)2 tablespoons chopped garlic5 cups fresh basil leaves, packed1 teaspoon kosher salt1 teaspoon freshly ground black pepper1/3 cup good olive oil3/4 cup plain yogurt1 cup freshly grated Parmesan

Directions

Place the pignolis, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, yogurt, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.

Notes: Air is the enemy of pesto. For freezing, pack it in containers with a film of oil or plastic wrap directly on top with the air pressed out.

Serving Size: Makes 8 1/2 cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user TREVORCHLOE.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 210.0
Total Fat: 17.2 g
Cholesterol: 10.8 mg
Sodium: 541.2 mg
Total Carbs: 6.9 g
Dietary Fiber: 3.7 g
Protein: 9.1 g

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