Basil Pesto

I have always been pretty tried and true when it comes to pesto, but I thought this “Skinny” pesto from Skinnytaste (which has shaped up to be one of my favorite websites for great ideas) was worth a try.  And you know, I hardly noticed the lack of pine nuts and less oil.  Give it a try – makes pesto less of a no-no if you’re watching calories etc.

  • 1 cup basil
  • 1 clove garlic
  • 1/4 cup grated parmesan
  • salt & pepper to taste
  • 2 1/2 tbsp olive oil

In a food processor pulse basil, garlic, parmesan cheese, salt and pepper until smooth. Slowly add the olive oil while pulsing. Store in a sealed container and refrigerate until ready to use or you can freeze this in ziplocks bags to use at a later date.

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1 Comment

  1. Pingback: Baked Pesto and Mozzarella Chicken | Om nom nom!

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