Best Lighter Pesto Recipes
LIGHTER BASIL PESTO
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
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
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
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
BASIL PESTO - "LIGHTER VERSION"
A lighter version of the clasic pesto. This recipe is great for all the beautiful, fresh basil available in the summer
Provided by Kozmic Blues
Categories Sauces
Time 5m
Yield 3/4 cup
Number Of Ingredients 6
Steps:
- Add nuts and garlic to blender and pulse until minced.
- Add olive oil, pulse a few time more.
- Add basil leaves, cheese, salt and blend until smooth.
- Scrape sides of blender as you go to make sure everthing mixes well.
- Serve with your favorite pasta.
LIGHTER SPINACH PESTO SAUCE
I tried this pesto sauce at my sister-in-law's house and thought it was really good. It has much less oil than a traditional pesto and the picante sauce gives it a nice kick.
Provided by Chris from Kansas
Categories Sauces
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Reserve 1/2 cup picante sauce.
- Blend all remaining ingredients in blender or food processor.
- Fold in remaining picante sauce.
- Mix with hot cooked pasta.
- Refrigerate until ready to use.
WHOLE-WHEAT SPAGHETTI WITH LIGHTER PESTO
Fresh pesto is always a better choice than pre-made; here the basil flavor is intensified.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 3
Steps:
- In a large pot of boiling salted water, cook whole-wheat spaghetti until al dente, according to package instructions. Reserve 1/2 cup pasta water; drain pasta, and return to pot.
- Toss pasta with lighter pesto, adding reserved pasta water a little at a time to create a thin sauce that coats spaghetti (you may not need all the water). Season with salt and pepper. Serve, garnished with shredded basil, if desired.
WHOLE-WHEAT SPAGHETTI WITH LIGHTER PESTO
Steps:
- In a large pot of boiling salted water, cook spaghetti until al dente according to package instructions. Reserve 1/2 cup pasta water; drain pasta and return to pot.
- Toss pasta with pesto, adding reserved pasta water a little at a time to create a thin sauce that coats spaghetti (you may not need all the water). Season with salt and pepper. Serve immediately, garnished with basil, if desired.
- Nutrition Information
- (Per Serving)
- Calories: 351
- Fat: 16g (2.6g Saturated Fat)
- Protein: 11g
- Carbohydrates: 44.9g
- Fiber: 8.2g
LIGHTER PESTO
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
LIGHTER FARE TURKEY PESTO CASSEROLE
My previous casserole recipe for this was way to high on the calorie count and fat count for my new way of eating (lifetime diet as it were). So I've revised for this lighter version which I think brings out the pesto flavor so much more. (Side note: I used leftover turkey from the freezer and because it turned out rather dry last time, this time I threw it a pot of boiling water for about 5 minutes and drained before I layered it into the casserole).
Provided by Cookworm
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Cook egg noodles according to package directions.
- Chop turkey meat to small cubes.
- Layer casserole as follows:.
- 1/2 of the egg noodles on the bottom.
- All of the turkey meat.
- Spread the ricotta over this carefully.
- Dollop or spread the pesto over the ricotta next.
- 1/2 the fresh chopped parsley sprinkled over next.
- The other 1/2 of the egg noodles.
- All of the grated cheese.
- Lay the tomato rings out evenly over the top.
- Sprinkle with the remaining parsley.
- Generously dust with paprika for a nice crusty top.
- Place dish in preheated oven and bake for 30 minutes or until bubbly.
- Serve.
Nutrition Facts : Calories 214.4, Fat 7.8, SaturatedFat 4.5, Cholesterol 40.5, Sodium 281.9, Carbohydrate 18.2, Fiber 1.3, Sugar 0.9, Protein 17.6
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