Pesto is great, but obviously on the “expensive” side when it comes to calories.  This method to lighten it up a bit really retains all the great flavor minus some of the worst of the calories.  This makes about a cup of pesto, which freezes really well.

• 2 cups fresh basil, lightly packed
• 2 cloves garlic
• 1/2 cup shredded parmesan
• Kosher salt and pepper to taste
• 1/4 cup olive oil (possibly less; check after 3 Tbls for taste/consistency)

Place the basil, garlic, cheese, salt and pepper in a food processor and pulse a few times, then slowly add oil until pesto reaches desired consistency.