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.