Light Pesto Recipe


Difficulty LevelEasyCuisine
Main Ingredient


 Olive oil1 Tablespoon
 Garlic clove1 Large, minced or crushed through press
 Loosely packed fresh basil16 Ounce (4 Cups)
 Plain low-fat yogurt1 Cup (16 tbs)
 Sour cream1⁄2 Cup (8 tbs)
 Freshly grated parmesan cheese2 Ounce (Plus More For Topping If Desired)
 Salt1⁄2 Teaspoon
 Black pepper1⁄4 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 854 Calories from Fat 530

% Daily Value*

Total Fat 60 g92.9%

Saturated Fat 27.6 g137.9%

Trans Fat 0 g

Cholesterol 123.3 mg

Sodium 2105.8 mg87.7%

Total Carbohydrates 36 g12.1%

Dietary Fiber 7.7 g30.7%

Sugars 21.9 g

Protein 51 g101.4%

Vitamin A 499.3% Vitamin C 143.1%

Calcium 198.4% Iron 87.6%

*Based on a 2000 Calorie diet


1. Combine the oil and garlic in a small heavy skillet and let sizzle over low heat for about 1 minute, until softened but not browned. Remove from the heat and let cool slightly.
2. Rinse the basil leaves and drain them well. Pat dry on paper towels. In a food processor or blender, combine the basil, garlic-oil mixture, yogurt, sour cream, Parmesan, salt and pepper; process to a puree. Toss each 1/4 cup of pesto with 3 ounces dried pasta, cooked al dente. Serve at room temperature over the hot pasta.