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Light Pesto

Diet.Chef's picture
Ingredients
  Olive oil 1 Tablespoon
  Garlic clove 1 Large, minced or crushed through press
  Loosely packed fresh basil 16 Ounce (4 Cups)
  Plain low-fat yogurt 1 Cup (16 tbs)
  Sour cream 1⁄2 Cup (8 tbs)
  Freshly grated parmesan cheese 2 Ounce (Plus More For Topping If Desired)
  Salt 1⁄2 Teaspoon
  Black pepper 1⁄4 Teaspoon
Directions

1. Combine the oil and garlic in a small heavy skillet and let sizzle over low heat for about 1 minute, until softened but not browned. Remove from the heat and let cool slightly.
2. Rinse the basil leaves and drain them well. Pat dry on paper towels. In a food processor or blender, combine the basil, garlic-oil mixture, yogurt, sour cream, Parmesan, salt and pepper; process to a puree. Toss each 1/4 cup of pesto with 3 ounces dried pasta, cooked al dente. Serve at room temperature over the hot pasta.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Blending
Dish: 
Sauce
Restriction: 
Vegetarian
Ingredient: 
Basil

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4.295455
Average: 4.3 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 854 Calories from Fat 530

% Daily Value*

Total Fat 60 g92.9%

Saturated Fat 27.6 g137.9%

Trans Fat 0 g

Cholesterol 123.3 mg41.1%

Sodium 2105.8 mg87.7%

Total Carbohydrates 36 g12.1%

Dietary Fiber 7.7 g30.7%

Sugars 21.9 g

Protein 51 g101.4%

Vitamin A 499.3% Vitamin C 143.1%

Calcium 198.4% Iron 87.6%

*Based on a 2000 Calorie diet

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Light Pesto Recipe