Low Fat Basil Tomato Pesto Recipe

This vibrant low-fat basil tomato pesto is bursting with fresh flavor! A lighter take on a classic, this recipe combines the best of basil and juicy tomatoes for a taste sensation. Perfect for tossing with 1 pound of your favorite pasta, topping eggs, baked potatoes, fish, or adding a zesty kick to soups and rice. The possibilities are endless! Even better, it's easily adaptable – use fresh parsley if you're short on basil. Get ready for a taste of summer, any time of year!

Prep Time 15 mins
Cook Time 10 mins
Calories 105.1 kcal
Protein 8g
Rating 4.0 (2 Reviews)
Low Fat Basil Tomato Pesto 12

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Low Fat Basil Tomato Pesto

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How to Make Low Fat Basil Tomato Pesto

  1. Preheat oven to 350°F (175°C). Spread 1/4 cup pine nuts on an un-oiled baking sheet. Toast for 3-5 minutes, or until lightly golden.
  2. Rinse and thoroughly dry 1 cup fresh basil leaves.
  3. In a food processor or blender, combine the basil, 1/2 cup chopped tomatoes, 2 cloves garlic, toasted pine nuts, and 1/2 teaspoon salt.
  4. Puree until smooth, using a spatula to scrape down the sides as needed. Since this recipe is oil-free, it may require more blending to achieve a smooth consistency.
  5. Taste and adjust salt as needed.
  6. Serve immediately or refrigerate for up to 3-4 days.

Nutrition Information (Approximate per serving)

Sodium

48 g

Sugar

20g

Fat

2g

Carbs

3g

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