Drizzle this edgy, bitter pesto over summer tomatoes, whole grains, or scrambled eggs. For a milder version, use more basil or spinach.

Sidney Fry, MS, RD
Recipe by Cooking Light June 2016

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Credit: Alison Miksch Styling: Lindsey Lower

Recipe Summary

hands-on:
15 mins
total:
15 mins
Yield:
Serves 8 (serving size: about 2 tablespoons)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place first 5 ingredients in a food processor. Process until finely chopped. Add juice and salt; pulse 5 times. With processor on, slowly pour oil through food chute; process until well blended.

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Nutrition Facts

104 calories; fat 9g; saturated fat 1.8g; mono fat 4.7g; poly fat 1.8g; protein 3g; carbohydrates 4g; fiber 1g; cholesterol 5mg; iron 1mg; sodium 223mg; calcium 121mg.
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