Skinny Pesto
There are certain things I always like to have in my freezer for quick meals when I need them. The first is a great homemade marinara sauce, usually with meatballs that can be quickly paired with pasta, spaghetti squash, or used for sandwiches or for quick stuffed peppers. The second is a homemade soup, usually chili, that can be used for lunches or dinner paired with a simple salad. The third is a breakfast option – like these frozen breakfast quesadillas or DIY Egg McMuffins. Last on the list is today’s recipe for skinny pesto. I use it for pastas, simple stirfrys, homemade pizzas, sandwiches, baked potatoes, baked chicken, and more. I always have at least two or three containers frozen and ready to go. I recommend doubling or tripling the recipe and storing it for when you need some quick recipe inspiration. Want to use it right away? Consider this delicious Zucchini Pesto Pasta!
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
white meat free
gluten free
red meat free
dairy free
vegan
vegetarian
pescatarian
- 3 cloves garlic
- 1/4 tsp. black pepper
- 1/4 tsp. salt
- 1/4 cup pine nuts
- 2 tbsp. lemon juice
- 1 tbsp. olive oil
- 2 cups basil leaves packed
- 6 tbsp. water
- 4 tbsp. parmesan cheese grated
- Carbohydrate 1.12186645929199 g
- Cholesterol 0 mg
- Fat 3.47918542167763 g
- Fiber 0.23358958446282 g
- Protein 0.658941876003366 g
- Saturated Fat 0.362206167025724 g
- Serving Size 1 1 serving (12g)
- Sodium 0.64991666681325 mg
- Sugar 0.888276874829171 g
- Trans Fat 0.3270871674462 g
- Calories 36 calories
1 Add everything to a food processor or blender and blend until smooth.
