Ingredients for Creamy Low Fat Pesto
- 2 cloves garlic, minced
- 1 1/2 cups fresh basil leaves, packed
- 1/2 cup grated parmesan cheese
- Part Skim Ricotta Cheese
- Shallot
- Extra Virgin Olive Oil
- 1/2 teaspoon salt and 1/4 teaspoon black pepper
- 1/4 cup pine nuts
- 2 tablespoons lemon juice
- 1/4 cup low-fat milk or 1/4 cup plain low-fat yogurt
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How to Make Creamy Low Fat Pesto
- Combine basil, parmesan cheese, pine nuts, garlic, lemon juice, and salt in a food processor.
- Pulse until finely chopped.
- With the motor running, slowly drizzle in the low-fat milk or yogurt until a smooth, creamy consistency is reached.
- Taste and adjust seasoning as needed. Add more lemon juice for brightness or salt for savoriness.
- Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
3g
Fat
58g
Carbs
5g
