Low-Fat Spinach Pesto by Linda Larsen
Pesto is a flavorful sauce usually made with a lot of oil, nuts, and cheese. This slimmed-down version is just as delicious as the regular kind.
Yields 2 cups; serving size ¼ cup
Calories: 52.13
Fat: 3.08 grams
Saturated Fat: 0.66 grams
Cholesterol: 1.38 mg
Sodium: 200.16 mg
1 (10-ounce) package spinach
4 cloves garlic, chopped
1 cup fresh basil leaves
½ cup chopped flat-leaf parsley
½ teaspoon salt
⅛ teaspoon pepper
2 tablespoons olive oil
2 tablespoons lemon juice
2 to 4 tablespoons water
2 tablespoons grated Parmesan cheese
In a food processor, combine spinach, garlic, basil, parsley, salt, and pepper and process until finely chopped.
With motor running, slowly add olive oil and lemon juice, then add enough water to make a thick sauce. Add cheese and mix well. To store, cover and refrigerate for up to 3 days, or freeze for longer storage.
Freezing Pesto
Pesto is easily frozen for later use. Make it in the summer when fresh basil is readily available. Divide the pesto into ice cube trays and freeze until solid. Then pop out of the trays and place in a freezer bag; label, seal, and freeze up to 4 months. To use, thaw in the microwave oven or refrigerator.
