Pesto is so delicious and easy to make; it just takes seconds to make in a blender or food processor. The only downside is that a traditional pesto uses lots of olive oil, which is delicious and a healthy fat, but high in calories if you are trying to eat lighter. My skinny pesto sauce is lightened up by a secret ingredient which stretches the oil without compromising flavor or texture.
Course condiments, pasta, sauce
Cuisine Italian
Keyword pesto, pesto sauce
Prep Time 5 minutesminutes
Cook Time 5 minutesminutes
Servings 6servings, yields 3/4 cup finished sauce
Calories 99kcal
Author Steph
Equipment
blender or food processor
Ingredients
2cupsbasilfresh, packed
2clovesgarlic
½cupPecorino Romanograted
3tablespoonsolive oil
3tablespoonslemon juice
1/4tspkosher salt
Instructions
Wash and dry the fresh basil.
Grate the cheese.
Add all ingredients to the blender or food processor and pulse until blended thoroughly, so that all of the basil leaves are broken down.
Notes
The serving size is 2 tbsp. This is an adequate amount of sauce for a serving of pasta (2 oz pasta uncooked, or 1 cup of cooked pasta). You can cut the serving size in half if you are using it as a spread. WW Points: