Light Pesto Recipe

Summary

Difficulty LevelEasyCuisine
CourseMethod
DishVegetarian
Main Ingredient

Ingredients

 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

Directions

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.
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