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Skinny Basil Pesto

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Makes 6 tablespoons (18 teaspoons)

Mmmmm, don’t you just love pesto? This lovely tangy basil pesto has all the taste and none of the calories or fat.

Per serve (2 teaspoons): 153kj(36.5cals); 3.5g total fat (0.7g saturated fat)


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You’ll need

2 cups basil leaves (55g)
2 tbsp extra virgin olive oil
2 tbsp lemon juice
1 garlic clove, minced
15g parmesan, finely grated*
Salt and pepper

Let’s go

Pop everything into a food processor and process until smooth. Store in an airtight container and store in the fridge for up to 4 days.

*My secret to getting the most out of cheese is a fine microplane style zester/grater. It grates the cheese extra fine so a little goes a long way.

Why it’s good for you
This pesto is not a dip style pesto, it’s really basily and lemony and meant for use in dishes such as pasta and on meat when sautéing. If you want to use it as a dip you will need to add more olive oil, a little more parmesan and perhaps some low fat sour cream. This of course increases the calorie and fat counts, but you would most likely only have to add another tablespoon of oil, 5-10g of parmesan and a tablespoon or two of light sour cream.
At 1 teaspoon per serve: 76.6kj(18cals); 1.8g total fat (0.4g saturated fat); 0.06g fibre
At 2 teaspoons per serve: 153kj(36.5cals); 3.5g total fat (0.7g saturated fat); 0.1g fibre
At 1 tbsp per serve: 229.7kj (54.7cals); 5.3g total fat (1g saturated fat); 0.2g fibre

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