Rating: 5 stars
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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.

Recipe by Cooking Light October 2001

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Randy Mayor; Melanie J. Clarke

Recipe Summary

Yield:
4 servings (serving size: about 1 cup pasta)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

390 calories; calories from fat 39%; fat 17g; saturated fat 5.4g; mono fat 6.5g; poly fat 2.1g; protein 14.5g; carbohydrates 45.3g; fiber 3.2g; cholesterol 18mg; iron 4mg; sodium 352mg; calcium 281mg.
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