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Lighter Pesto

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.

Everyday Food, July/August 2007 http://www.marthastewart.com/317048/lighter-pesto
3.75
Rated
75100(8)8
  • Prep Time 10 minutes
  • Total Time 10 minutes
  • Yield Makes 3/4 cup

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.

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