I love pesto so much that I can enjoy it every day. I can’t wait to try this recipe out.
Skinny Basil Pesto
Servings: 5 Serving Size: 1 tbsp • Old Points: 2 pts • Points+: 2 pts
Calories: 86 • Fat: 8.3 g • Protein: 2.3 g • Carb: 0.8 g • Fiber: 0.3 g • Sugar: 0 g
Sodium: 94 mg (without salt)
- 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 andrefrigerate until ready to use or you can freeze this in ziplocks bags to use at a later date.
Makes 5 tablespoons.
this is exactly how I make my pesto!! <3
I don’t think I could ever make pesto in such a small quantity… My family usually makes a huge batch at the end of the summer just before the basil from our garden and my grandfather’s garden goes to seed. We actually just did it this past weekend! This year we were able to fill an entire full-size cooler with all of the basil we picked and ended up with a few dozen bags of pesto in the end. It’s a ridiculously long and time-consuming process, but the results are heavenly. Plus we can usually get through most of the year without needing to make it again because so much of it gets frozen in small bags :)