Creamy Low Fat Pesto
- Ready In:
- 20mins
- Ingredients:
- 7
- Yields:
-
1 batch
- Serves:
- 1
ingredients
- 4 garlic cloves, unpeeled
- 3 cups fresh basil leaves (stems and buds discarded)
- 1 ounce parmesan cheese, about 1/2 cup grated
- 1⁄4 cup part-skim ricotta cheese
- 1 shallot, minced (about 3 T)
- 2 tablespoons extra virgin olive oil
- salt and pepper
directions
- Toast the garlic in a dry skillet over medium heat until it colors a bit on the outside--about 10 minutes. Cool the garlic, then press it through a garlic press or mince with a knife.
- Put the basil in a heavy-duty gallon sized bag and pound the bag with a meat pounder or rolling pin until it's bruised.
- Process the garlic, parmesan cheese, ricotta, oil, basil, shallots and 1/2 teaspoon salt in a food processor until smooth--about 30 seconds. Scrape down the sides of the processor as needed. Transfer to a small bowl and add salt and pepper to taste.
- Cook 1 pound of pasta in your desired shape, drain and toss with the pesto. Serve with more parmesan.
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RECIPE SUBMITTED BY
I eat food. Yum.