LIGHT PESTO

Light Pesto image

"I adapted this recipe by substituting fresh lemon juice for olive oil-cutting the fat, but not the flavor," says Cynthia Nardi from Uhrichsville, Ohio. "

Provided by Taste of Home

Time 5m

Yield 5 servings.

Number Of Ingredients 8

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Ingredients

4 ounces Romano cheese, cut into 1-inch pieces
6 garlic cloves
2-2/3 cups loosely packed fresh basil
1/3 cup chopped walnuts
3/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup lemon juice
Hot cooked spaghetti

Steps:

In a food processor, combine Romano cheese and garlic; cover and process for 30 seconds. Add the basil, nuts, salt and pepper; cover and process until combined, about 15 seconds. While processing, add the lemon juice; process about 15 seconds longer or until combined. Toss the spaghetti.

Nutrition Facts : Calories 155 calories, Fat 11g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 626mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 2g fiber), Protein 9g protein. Diabetic Exchanges