Low Fat Classic Basil Pesto Sauce
Brighten up your dishes with this Low Fat Classic Basil Pesto Sauce, a lighter twist on the beloved Italian condiment. Made with fragrant fresh basil, toasted pine nuts, and a flavorful blend of Parmesan and low-fat ricotta cheese, this recipe captures the essence of traditional pesto without the extra calories. A splash of fresh lemon juice adds a zesty kick, while a modest amount of olive oil keeps the texture silky and luxurious. Perfect as a pasta sauce, sandwich spread, or veggie dip, this quick and easy pesto recipe comes together in just 15 minutes. Whether you're looking for a healthier alternative or simply a delicious addition to your favorite meals, this low-fat basil pesto is sure to become a kitchen favorite. Plus, it’s great for meal prepping—freeze leftovers in ice cube trays for convenient single-serve portions!
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Recipe Information
Ingredients
- 2 cups Fresh basil leaves
- 2 large Garlic cloves
- 2 tablespoons Pine nuts
- 1 tablespoon Grated Parmesan cheese
- 2 tablespoons Low-fat ricotta cheese
- 2 tablespoons Extra virgin olive oil
- 1 tablespoon Fresh lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Freshly ground black pepper
- 2 tablespoons Water
Instructions
Begin by preparing your ingredients: rinse the fresh basil leaves under cool water and pat them dry. Peel the garlic cloves.
In a dry skillet over medium heat, toast the pine nuts gently for 3-4 minutes, shaking the pan occasionally until they are golden brown and aromatic. Be careful not to burn them. Remove from heat and let them cool.
In a food processor or blender, combine the basil leaves, garlic cloves, toasted pine nuts, Parmesan cheese, and low-fat ricotta cheese. Pulse until the mixture is finely chopped and blended.
Scrape down the sides of the processor bowl, then add the extra virgin olive oil, lemon juice, salt, and black pepper. Process until well combined.
While the processor is running, gradually add 1 to 2 tablespoons of water until the pesto reaches your desired consistency. The sauce should be smooth and slightly runny, not too thick.
Taste and adjust seasoning with more salt, pepper, or lemon juice if needed.
Transfer the pesto to a container with a tight-fitting lid. Use immediately or refrigerate for up to 3 days. For longer storage, consider freezing the pesto in ice cube trays, then transferring the cubes to a zip-top bag once frozen.
Nutrition Facts
Calories |
452 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.8 g | 56% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 1294 mg | 56% | |
| Total Carbohydrate | 9.8 g | 4% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 1.1 g | ||
| Protein | 9.9 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 216 mg | 17% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 331 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
