Light Pesto Sauce Food

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LIGHT PESTO SAUCE



Light Pesto Sauce image

My pesto sauce uses less oil than most pesto sauces. This makes it thicker, but it also makes it a lot lighter. NOTE: This recipe works perfectly if you want to substitute cilantro for basil, and if you use walnuts, almonds, or pecans in place of the pine nuts.

Provided by Late Night Gourmet

Categories     Vegetable

Time 10m

Yield 10 serving(s)

Number Of Ingredients 6

1 bunch fresh basil
2 garlic cloves
1/4 cup olive oil
2 tablespoons parmigiano-reggiano cheese
2 tablespoons pine nuts
1/2 teaspoon kosher salt

Steps:

  • Peel skin from garlic cloves, and chop into big chunks.
  • Using a food processor, pulse basil, garlic, and nuts several times until finely chopped.
  • Add cheese and ¼ cup of the olive oil, and pulse until blended.
  • Pesto will be thick, so add more olive oil if desired for a looser consistency.

Nutrition Facts : Calories 64.1, Fat 6.8, SaturatedFat 1, Cholesterol 0.7, Sodium 133.5, Carbohydrate 0.5, Fiber 0.1, Sugar 0.1, Protein 0.7

LIGHT PESTO



Light Pesto image

"I adapted this recipe by substituting fresh lemon juice for olive oil-cutting the fat, but not the flavor," says Cynthia Nardi from Uhrichsville, Ohio. "

Provided by Taste of Home

Time 5m

Yield 5 servings.

Number Of Ingredients 8

4 ounces Romano cheese, cut into 1-inch pieces
6 garlic cloves
2-2/3 cups loosely packed fresh basil
1/3 cup chopped walnuts
3/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup lemon juice
Hot cooked spaghetti

Steps:

  • In a food processor, combine Romano cheese and garlic; cover and process for 30 seconds. Add the basil, nuts, salt and pepper; cover and process until combined, about 15 seconds. While processing, add the lemon juice; process about 15 seconds longer or until combined. Toss the spaghetti.

Nutrition Facts : Calories 155 calories, Fat 11g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 626mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 2g fiber), Protein 9g protein. Diabetic Exchanges

PESTO WITH LINGUINI



Pesto with Linguini image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

2 cups fresh basil leaves
1/2 cup grated Parmesan or Romano
1/2 cup grated Pecorino
1/2 cup pine nuts, toasted
4 garlic cloves, chopped
1/4 teaspoon salt
1/2 cup olive oil
1 pound linguini pasta

Steps:

  • Using a pestle and mortar, combine the basil, cheeses, pine nuts, garlic, and salt and grind until a paste is formed. Add the olive oil slowly and mix with the mashed basil mixture until well combined.
  • Prepare pasta in boiling water and drain. Using a hot skillet, place pasta in skillet and add the pesto to the warm pasta. Stir the pesto into the pasta and serve.

PESTO SAUCE



Pesto Sauce image

I like to serve this pesto over butter gnocchi with an extra sprinkle of Parmesan cheese. Gnocchi are light little potato dumplings, which are available in Italian grocery stores and cook up in mere minutes. The pesto is also delicious tossed with penne pasta or in one of these recipes using pesto. -Sue Jurack, Mequon, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 1/2 cup.

Number Of Ingredients 7

3/4 cup loosely packed basil leaves
2 tablespoons pine nuts or sunflower kernels
1 garlic clove, peeled
1/2 teaspoon salt
1/8 teaspoon pepper
1/3 cup olive oil
1/3 cup grated Parmesan cheese

Steps:

  • Place the first five ingredients in a small food processor; pulse until chopped. Continue processing while gradually adding oil in a steady stream. Add cheese; pulse just until blended. Cover and freeze for up to 3 months.

Nutrition Facts : Calories 217 calories, Fat 22g fat (4g saturated fat), Cholesterol 5mg cholesterol, Sodium 420mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein.

LIGHT SHRIMP AND PESTO PASTA



Light Shrimp and Pesto Pasta image

For a quick meal that's elegant enough to serve to company, you can't beat the combination of shrimp, pesto, and pasta. Using garlic scapes instead of basil and garlic gives this dish a lighter note.

Provided by BigShotsMom

Categories     Main Dish Recipes     Pasta     Shrimp

Time 36m

Yield 6

Number Of Ingredients 10

3 cups chopped garlic scapes
1 cup freshly grated Romano cheese
1 cup flat-leaf parsley
½ cup chopped walnuts
¼ cup olive oil
2 tablespoons fresh lemon juice
1 (16 ounce) box fettuccine pasta
1 pound cooked shrimp
salt and ground black pepper to taste
1 lemon, cut into wedges

Steps:

  • Place garlic scapes, Romano cheese, parsley, and walnuts in the bowl of a food processor; pulse to combine. Scrape down sides. Turn on food processor; pour in olive oil and lemon juice while processing pesto until smooth.
  • Fill a large pot with lightly salted water and bring to a rolling boil. Stir in pasta, bring back to a boil, and cook over medium heat until tender yet firm to the bite, about 11 minutes. Drain and transfer to a large bowl.
  • Stir pesto and shrimp into the pasta. Season with salt and black pepper. Squeeze a lemon wedge over pasta and serve remaining wedges alongside.

Nutrition Facts : Calories 672.8 calories, Carbohydrate 80.9 g, Cholesterol 168.2 mg, Fat 23.7 g, Fiber 5.1 g, Protein 38.3 g, SaturatedFat 5.9 g, Sodium 454.9 mg, Sugar 4.2 g

LIGHT LEMON PESTO PASTA



Light Lemon Pesto Pasta image

Light, yet full of flavor, this pesto is perfect tossed with hot spaghetti for a quick dinner. It is also excellent as a pizza sauce or smeared on hot French bread. It freezes well to preserve the bounty of summer basil.

Provided by Baking Nana

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 6

Number Of Ingredients 10

1 (16 ounce) package spaghetti
4 ounces Pecorino-Romano cheese, cut into cubes
6 cloves garlic
2 cups loosely packed baby spinach leaves
1 cup firmly packed basil leaves
½ cup chopped walnuts
¼ cup lemon juice
¼ teaspoon lemon zest
¼ teaspoon salt
2 tablespoons olive oil

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook spaghetti at a boil until cooked through but firm to the bite, about 12 minutes; drain. Transfer spaghetti to a large bowl.
  • Put cubed Romano cheese in the bowl of a food processor; process until coarsely grated, about 30 seconds. Put garlic into the food processor and process until the cheese and garlic are combined. Add spinach, basil, walnuts, lemon juice, lemon zest, and salt; process until the mixture comes together into a thick paste. Scrape down the sides of the bowl with a spatula.
  • With food processor running, drizzle olive oil into the mixture. Continue processing until the oil is integrated smoothly.
  • Pour sauce over spaghetti and toss to coat.

Nutrition Facts : Calories 464.7 calories, Carbohydrate 60.2 g, Cholesterol 19.7 mg, Fat 17.2 g, Fiber 3.5 g, Protein 18 g, SaturatedFat 4.7 g, Sodium 337.3 mg, Sugar 2.7 g

LIGHTER PESTO



Lighter Pesto image

With fresh basil at its summer peak, we can add more basil and less oil and nuts to this recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 10m

Yield Makes 3/4 cup

Number Of Ingredients 7

3 cups tightly packed fresh basil leaves (2 ounces total)
3 tablespoons walnut pieces
3 tablespoons grated Parmesan cheese
2 garlic cloves, peeled
1 tablespoon fresh lemon juice
Coarse salt and ground pepper
3 tablespoons extra-virgin olive oil

Steps:

  • In a food processor, combine basil, walnuts, Parmesan, garlic, lemon juice, and 3 tablespoons water; season with salt and pepper. Puree until a paste forms.
  • With motor running, add oil in a thin stream. Process until very smooth, about 1 minute.

Nutrition Facts : Fat 16 g, Fiber 8 g, Protein 11 g

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