Basil is one of my favorite summer flavors. Every year, I grow basil on my patio… usually growing more than I can eat in a season, but I keep growing it!
I love fresh pesto, but I always think pestos sound so rich with oil… which to me translates as being rich with calories and fat. Albeit good fat, I’m always conscious of sauces that are oily due to my weight loss goals.
That being said, I spotted a pack of fresh basil at Trader Joe’s and I decided to take a stab at the “skinny” pesto I’ve seen on Pinterest. This one was absolutely delicious!
And, yes… that’s one of my pretty pretty cloth napkins from that crazy Lilly Pulitzer run I made at Target a few weeks ago… expect to see those bad boys popping up in pictures in upcoming weeks. So cute!!!
This pesto came out so good. Not surprisingly, as the recipe comes from my recipe guru Gina over at Skinnytaste.
Skinny Basil Pesto
1 cup basil
1 clove garlic, minced
1/4 cup grated parmesan
salt & pepper to taste
2 1/2 Tbsp. olive oil
1. In a food processor pulse basil, garlic, parmesan cheese, salt and pepper until smooth.
2. Slowly add the olive oil while pulsing.
3. Store in a sealed container and refrigerate until ready to use or you can freeze this in ziploc bags to use at a later date.
I tossed a little pesto with a serving of whole wheat farfalle + grilled chicken + shaved parmesan. Yum!!
Per 1 Tbsp. pesto serving:
CAL 86; CARB 0.8g; FAT 8.3g; PROT 2.3g; FIB 0.3g; WW Points Plus: