Randy Mayor; Melanie J. Clarke
We reduced the amount of oil, pine nuts, cheese, and butter usually found in a classic pesto, cutting 28 grams of fat per serving without losing any flavor. Avoid packing the basil leaves when you measure them so you won't use too much.


4 servings (serving size: about 1 cup pasta)

Recipe from

Cooking Light

Nutritional Information

Calories 390
Caloriesfromfat 39 %
Fat 17 g
Satfat 5.4 g
Monofat 6.5 g
Polyfat 2.1 g
Protein 14.5 g
Carbohydrate 45.3 g
Fiber 3.2 g
Cholesterol 18 mg
Iron 4 mg
Sodium 352 mg
Calcium 281 mg


4 cups fresh basil leaves
2 tablespoons pine nuts
2 tablespoons extra-virgin olive oil
1/4 teaspoon salt
2 garlic cloves, peeled
1/2 cup (2 ounces) grated fresh Parmesan cheese
2 tablespoons grated fresh Romano cheese
2 teaspoons butter, softened
2 cups uncooked penne (about 8 ounces)


Combine the first 5 ingredients in a food processor; process until finely minced. Place in a large bowl. Stir in cheeses and butter until blended.

Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 3 tablespoons cooking liquid. Add pasta and reserved cooking liquid to pesto, tossing to coat.