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Light Pesto

By: Cynthia Nardi

"'I adapted this recipe by substituting fresh lemon juice for olive oil--cutting the fat, but not the flavor,' says Cynthia Nardi from Uhrichsville, Ohio. '"

Rate/Review | Read Reviews (14)

Prep Time:
5 Min

Ready In:
5 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 5 servings

Ingredients

4 ounces Romano cheese, cut into 1-inch pieces
6 cloves garlic
2 2/3 cups loosely packed fresh basil leaves
1/3 cup chopped walnuts
3/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup lemon juice
Hot cooked spaghetti

Directions

In a food processor, combine Romano cheese and garlic; cover and process for 30 seconds. Add the basil, nuts, salt and pepper; cover and process until combined, about 15 seconds. While processing, add the lemon juice; process about 15 seconds longer or until combined. Toss the spaghetti.

Footnotes

Nutritional Analysis: One serving (1/4 cup pesto) equals 155 calories, 11 g fat (4 g saturated fat), 24 mg cholesterol, 626 mg sodium, 5 g carbohydrate, 2 g fiber, 9 g protein. Diabetic Exchanges: 2 fat, 1 vegetable.