Low Fat Red Pesto Sauce
Elevate your pasta dishes, sandwiches, or roasted vegetables with this vibrant and flavorful Low Fat Red Pesto Sauce. Made with roasted red peppers, sun-dried tomatoes (not in oil), fresh basil, and a hint of garlic, this healthier twist on classic pesto delivers bold taste without the extra calories. Toasted pine nuts and a touch of parmesan cheese add depth and richness, while lemon juice brings a bright, tangy note to balance the flavors. With just two tablespoons of olive oil and plenty of nutrient-packed ingredients, this light yet indulgent sauce is perfect for guilt-free enjoyment. Ready in under 15 minutes, this easy homemade recipe is an ideal addition to your collection of quick meal solutions. Packed with Mediterranean-inspired goodness, it’s versatile, freezer-friendly, and a crowd-pleaser every time!
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Recipe Information
Ingredients
- 2 medium roasted red peppers
- 10 pieces sun-dried tomatoes (not in oil)
- 1 cup fresh basil leaves
- 2 large garlic cloves
- 2 tablespoons pine nuts
- 1 tablespoon parmesan cheese
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- 0.5 teaspoon red chili flakes
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons water
Instructions
Begin by soaking the sun-dried tomatoes in warm water for about 5 minutes to soften them. Drain and set aside.
In a dry skillet over medium heat, lightly toast the pine nuts until golden and fragrant, about 3-4 minutes. Be careful not to burn them.
In a food processor, combine roasted red peppers, softened sun-dried tomatoes, fresh basil, garlic cloves, toasted pine nuts, and grated parmesan cheese.
Add the lemon juice and olive oil. Start blending the mixture until it begins to become smooth.
While the processor is running, add the water gradually to achieve your desired sauce consistency.
Season the pesto with red chili flakes, salt, and black pepper. Blend again to combine all ingredients well.
Taste and adjust seasoning if necessary, adding more salt or lemon juice as preferred.
Transfer the low-fat red pesto sauce to a jar or airtight container and store it in the refrigerator until ready to use. It can be kept fresh for up to a week.
Nutrition Facts
Calories |
606 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.8 g | 55% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 1270 mg | 55% | |
| Total Carbohydrate | 44.2 g | 16% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 19.8 g | ||
| Protein | 14.6 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 193 mg | 15% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 2336 mg | 50% | |
*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.
