Low Fat Red Pesto
Elevate your meals with this flavorful and guilt-free Low Fat Red Pesto recipe, a vibrant twist on the classic Italian favorite! With roasted red bell peppers, zesty sun-dried tomatoes, fragrant basil, and a creamy touch of low-fat Greek yogurt, this pesto delivers bold flavors without the added calories. Parmesan cheese and a hint of garlic add richness, while fresh lemon juice brightens every bite. Ready in just 15 minutes, this fuss-free recipe is perfect for pasta dishes, sandwiches, or as a topping for grilled proteins. It’s nutritious, easy to make, and packed with Mediterranean-inspired goodness—a must-try for health-conscious food lovers seeking delicious versatility!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 whole Roasted red bell peppers
- 0.5 cup Sun-dried tomatoes (not packed in oil)
- 1 cup Fresh basil leaves
- 2 whole Garlic cloves
- 2 tablespoons Parmesan cheese, grated
- 0.3 cup Low-fat Greek yogurt
- 1 tablespoon Lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Begin by preparing the roasted red peppers. If using store-bought, ensure to rinse and dry them to remove any preservatives or brine. Alternatively, roast fresh red bell peppers by placing them directly over a gas flame on a stovetop or under a broiler until evenly charred. Once charred, let them cool, peel off the skin, remove seeds and stems, and set aside.
In a small bowl, soak the sun-dried tomatoes in warm water for about 10 minutes to soften them, making them easier to blend. Drain well after soaking.
In a food processor, combine the prepared roasted red peppers, soaked sun-dried tomatoes, basil leaves, and garlic cloves. Pulse until coarsely chopped.
Add the grated Parmesan cheese, low-fat Greek yogurt, lemon juice, salt, and black pepper to the food processor.
Blend all the ingredients until smooth and creamy, scraping down the sides as needed. If the consistency is too thick, you can add a little bit of water, one tablespoon at a time, until the desired consistency is reached.
Taste the pesto and adjust seasoning as necessary. Additional salt or lemon juice can be added if preferred.
Transfer the pesto to an airtight container and refrigerate until ready to use. The pesto can be stored in the refrigerator for up to a week.
Serve your Low Fat Red Pesto as a pasta sauce, a condiment for sandwiches, or a topping for grilled chicken or fish.
Nutrition Facts
Calories |
402 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.6 g | 10% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 19 mg | 6% | |
| Sodium | 2456 mg | 107% | |
| Total Carbohydrate | 71.3 g | 26% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 49.8 g | ||
| Protein | 22.7 g | 45% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 296 mg | 23% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 2761 mg | 59% | |
*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.
