1/1 Photo of Low Fat Basil Tomato Pesto
Kozmic Blues's Note:
This low fat version of pesto is simply wonderful, and it's just bursting with fresh flavor. I really like the flavor of traditional pesto, but the addition of the tomatoes in this recipe really, really goes well with all that lovely fresh basil. This makes just enough pesto for one pound of your favorite cooked pasta. Or use it to top eggs, baked potatoes, fish, spread it on sandwiches, or add as an extra flavoring to soups or rice. The possibilities are endless! I've also made this using part fresh parsley when I didn't have an entire cup of fresh basil on hand.
My Private Note
Units: US | Metric
- 1To toast pine nuts, spread them on an un-oiled baking sheet and bake in oven at 350 for about 3 to 5 minutes until just slightly deepened in color.
- 2Rinse and drain fresh basil leaves.
- 3In a blender or food processor, combine basil, tomatoes, garlic, pine nuts and salt, and puree until smooth.
- 4Have a rubber spatula handy to scrap down the sides of the blender as you process.
- 5Because there is no oil in this recipe, it takes a bit more coaxing to get the mixture smooth.
- 6Pesto is great served immediately, but can be refrigerated for 3-4 days.
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Nutritional Facts for Low Fat Basil Tomato Pesto
Serving Size: 1 (236 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 105.1
- Calories from Fat 57
- Total Fat 6.4 g
- Saturated Fat 0.5 g
- Cholesterol 0.0 mg
- Sodium 1174.1 mg
- Total Carbohydrate 10.9 g
- Dietary Fiber 4.1 g
- Sugars 5.1 g
- Protein 4.0 g