advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Under 30 Minutes

Lighter Pesto

Load up on intense flavor, and pare down on calories with less oil, fewer nuts-and more basil. We served this better-for-you pesto over whole-wheat pasta. Since fresh basil is at its peak now, double up on the classic sauce.

  • Prep:
  • Total Time:
  • Yield: Makes 3/4 cup
Lighter Pesto

Source: Everyday Food, July/August 2007

Ingredients

  • 3 cups tightly packed fresh basil leaves (2 ounces total)
  • 3 tablespoons walnut pieces
  • 3 tablespoons grated Parmesan cheese
  • 2 garlic cloves, peeled
  • 1 tablespoon fresh lemon juice
  • coarse salt and ground pepper
  • 3 tablespoons extra-virgin olive oil

Directions

  1. In a food processor, combine basil, walnuts, Parmesan, garlic, lemon juice, and 3 tablespoons water; season with salt and pepper. Puree until a paste forms.

  2. With motor running, add oil in a thin stream. Process until very smooth, about 1 minute.

Cook's Note

Refrigerate the extra pesto in an airtight container, with plastic wrap pressed onto the surface, up to 3 days.

Related Topics