Description
This Low-Fat Basil Pesto is fresh, creamy, and bursting with Mediterranean flavor. Made with fragrant basil, toasted pine nuts, Greek yogurt, and a touch of olive oil, this lighter pesto delivers all the classic taste with less fat. Perfect for pasta, sandwiches, grilled vegetables, or as a healthy dip, this quick 10-minute recipe brings sunshine to your table.
Ingredients
Scale
- 2 cups fresh basil leaves (packed)
- 2 tablespoons pine nuts, lightly toasted
- 2 tablespoons grated Parmesan cheese
- 1 small garlic clove
- 2 tablespoons extra virgin olive oil
- 3 tablespoons plain Greek yogurt
- 1–2 tablespoons water (as needed)
- 1/2 teaspoon lemon juice
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Toast pine nuts in a dry pan over low heat for 2–3 minutes until golden.
- Add basil, pine nuts, garlic, and Parmesan to a food processor.
- Pulse until coarsely chopped.
- Add olive oil and blend briefly.
- Add Greek yogurt and lemon juice.
- Blend until smooth and creamy.
- Add water gradually to reach desired consistency.
- Season with salt and pepper to taste.
Notes
Store pesto in an airtight jar in the refrigerator for up to 4 days. Add a thin layer of olive oil on top to prevent browning. Freeze in ice cube trays for easy portions. You can substitute pine nuts with almonds or walnuts. Do not heat directly; stir into warm dishes instead.
- Prep Time: 10 minutes
- Cook Time: 3 minutes
- Category: B
- Method: Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 tablespoons
- Calories: 90
- Sugar: 1g
- Sodium: 95mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 5mg