Low Fat Classic Green Pesto
Transform your pasta dishes, sandwiches, or salads into vibrant, flavor-packed creations with this Low Fat Classic Green Pesto recipe! A lighter twist on the traditional favorite, this pesto combines the aromatic zest of fresh basil and spinach with the nutty richness of Parmesan cheese and pine nuts or walnuts, while keeping the olive oil to just a splash for a healthier spin. Brightened with a hint of lemon juice and balanced with garlic, salt, and pepper, this quick, no-cook recipe comes together in just 10 minutes. Perfect for those seeking a guilt-free, heart-healthy addition to their meals, this versatile pesto is both irresistible and easy to make. Vegetarian-friendly, nutrient-dense, and ideal for meal prepping, it can be stored for up to a week in the refrigerator, making it a must-have for busy food lovers.
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Recipe Information
Ingredients
- 2 cups Fresh basil leaves
- 1 cup Fresh spinach leaves
- 2 units Garlic cloves
- 0.25 cup Parmesan cheese, grated
- 2 tablespoons Pine nuts or walnuts
- 1 tablespoon Lemon juice
- 1 tablespoon Extra-virgin olive oil
- 2 tablespoons Water
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Start by rinsing the fresh basil and spinach leaves under cold water to remove any dirt or residue. Pat them dry using a clean kitchen towel or a salad spinner.
Peel the garlic cloves and chop them into smaller pieces to make blending easier.
In a food processor, combine the basil leaves, spinach leaves, chopped garlic, Parmesan cheese, and pine nuts or walnuts. Pulse the mixture several times until the ingredients are roughly chopped.
Add the lemon juice, olive oil, and 1 tablespoon of water to the mixture in the food processor. Pulse again until all the ingredients start coming together into a paste.
Season the pesto with salt and black pepper. Check the consistency; if it seems too thick, add the remaining tablespoon of water to achieve the desired smoothness.
Blend everything together on a low setting until the pesto reaches a smooth but slightly chunky texture. Be careful not to over-blend, as you want some texture from the nuts and cheese.
Taste the pesto and adjust seasoning with additional salt, lemon juice, or cheese if necessary.
Transfer the pesto to an airtight container and refrigerate. It's best consumed fresh, but it can be stored in the refrigerator for up to a week.
Nutrition Facts
Calories |
345 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.5 g | 40% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 1539 mg | 67% | |
| Total Carbohydrate | 7.6 g | 3% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 1.0 g | ||
| Protein | 12.7 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 308 mg | 24% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 387 mg | 8% | |
*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.
