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Nutrition Facts
Serving Size 1 (62g) Recipe makes 3 servings
Calories 202
Calories from Fat 172		(85%)
Amount Per Serving		%DV
	Total Fat 19.2g	29%
	Saturated Fat 3.3g	16%
	Monounsaturated Fat 9.4g
	Polyunsaturated Fat 5.0g
	Trans Fat 0.0g
Cholesterol 7mg		2%
Sodium 129mg		5%
Potassium 198mg		5%
Total Carbohydrate 4.3g		1%
	Dietary Fiber 1.3g	5%
	Sugars 0.8g
Protein 5.5g		10%
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Basil Pesto

Recipe #8650 | 10 min | 10 min prep | add private note

⁽⁹⁶⁾ RATE IT NOW Print Recipe

By: Bonnie Traynor
Mar 22, 2001

This is a wonderful low fat lemon flavored pesto. This was my first taste of pesto and I've never gone back! Update as of 2/13/04 I'm glad that you all like this. I freeze this now and keep it on hand for my spaghetti sauce or others sauces. It freezes great!

SERVES 3 -4 (change servings and units)

Ingredients

1 1/2 cups basil
2-5 garlic cloves
1/4 cup pine nuts
1/4 cup grated parmesan cheese
1/8 cup lemon juice
1/8 cup olive oil

Directions

1
Mix everything together in food processor except the oil and lemon.
2
Once everything is mixed well, drizzle with lemon and oil.
3
Mix until well blended.
4
Serve on pasta or just about anything that needs a pick me up.
5
Will keep in refrigerator for 2-3 days.
6
Enjoy!

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Featured Reviews for This Recipe

From: HeatherN

On Nov 2, 2009

I didn't really like the flavor of this. I wonder if the basil I planted was a different variety or something. The flavor was just very off.

0 people found this review helpful

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From: CaliforniaJan

On Oct 31, 2009

Fantastic Pesto! We loved it as a pizza topping, but would be equally great on pasta or even as a dip!

0 people found this review helpful

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From: Just Call Me Martha

On Oct 10, 2002

We too ate spoonfuls right out of the food processor! I froze one batch thinking that I would use it in the winter. However, I have already been into it (a week later) and I can say that it freezes and thaws well. We stir-fried some zucchini and red peppers and added the pesto and it was great. Have also used it on pasta with chicken - also great. This pesto is thick enough that you could even put a little bit on a cracker and top with a small shrimp as a colourful addition to an appetizer platter. Thanks Bonnie!

27 people found this review helpful

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From: Llarion

On Oct 9, 2001

Spicy, zingy, bold, yet full of subtle nuance. Incredibly simple to make, and a little goes a LONG way. I tried it with home grown basil on bowties with some diced sundried tomatos, and YUMMMMM.... Lovely color as well!

20 people found this review helpful

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