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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (184g) Recipe makes 4 servings |
||
| Calories 73 | ||
| Calories from Fat 9 | (13%) | |
| Amount Per Serving | %DV | |
| Total Fat 1.1g | 1% | |
| Saturated Fat 0.5g | 2% | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 5mg | 1% | |
| Sodium 48mg | 2% | |
| Potassium 348mg | 9% | |
| Total Carbohydrate 12.3g | 4% | |
| Dietary Fiber 1.7g | 6% | |
| Sugars 4.8g | ||
| Protein 4.3g | 8% | |
Creamy Basil Pesto
By: litldarlin
May 26, 2007
Try this as a dip and sauce for chicken, fish, vegetables, and whole wheat pasta.
SERVES 4 , 1/4 cup
Ingredients
- 2 cups basil leaves (fresh or dried)
- 1 cup fat free sour cream
- 2 tablespoons fat-free parmesan cheese
- 3 garlic cloves, chopped
Directions
1
Combine all ingredients in a blender and process until smooth.2
Refrigerate until ready to use.
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Featured Reviews for This Recipe
From: Chef #969065
On Sep 26, 2008
Very Tasty! I liked it with cold pasta and chopped tomatoes, also as a dip it's great!
From: Ms Ladybug
On Jun 5, 2007
I love pesto...but am trying to watch what I eat, so I was so excited to see this recipe. It was so tasty and easy to make-I just put everything in my mini food processor and it was done in no time. Had some as a dip for jicama and used some as sauce over leftover grilled chicken cut up with whole wheat pasta...mmmmmmm Thanks for posting this Melody!! I may have to go get more basil plants for my herb garden now.
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