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 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)
How to Make It
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.
This is the most delicious pesto I've ever had. I think part of that was because it was so much fresher than the pesto I've eaten in the past. I made it for pizza and the amount in this recipe completely covered a 12" dough round with lots left over so I will cut the recipe in half next time I make it. I would highly recommend this recipe.
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