Pesto

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.

Yield: 4 servings (serving size: about 1 cup pasta)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 390
  • Calories from fat: 39%
  • Fat: 17g
  • Saturated fat: 5.4g
  • Monounsaturated fat: 6.5g
  • Polyunsaturated fat: 2.1g
  • Protein: 14.5g
  • Carbohydrate: 45.3g
  • Fiber: 3.2g
  • Cholesterol: 18mg
  • Iron: 4mg
  • Sodium: 352mg
  • Calcium: 281mg

Ingredients

  • 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)

Preparation

  1. 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.
  2. 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.
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