I use this Diet Friendly Pesto recipe in a lot of my dishes. From pasta to grilled chicken. This is a lighter version from your typical homemade pesto.
I am totally pesto obsessed. This is my favorite time of year when I can get big sweet basil plants and have fresh basil on hand all the time. Homemade pesto is a staple in my house, I flavor sauces with it, marinades, dressings, pasta and salads.
The options are endless and it’s a lot easier to prepare and store than you would think. The only problem with pesto is that it oxidizes very quickly. I use mason jars to store in my fridge. They’re air tight and the pesto doesn’t seem to oxidize quite as fast.
So this brings me to my “diet” friendly pesto. I say this very lightly because even if it wasn’t diet friendly I would still eat it regardless. I’m not about the traditional pesto at all, I typically use what I have on hand and I’m always trying new flavors.
Utilize this pesto with any recipe to give it a fresh and tasty twist. This recipe is so versatile that you can add great flavor to any dish and not feel guilty.
Diet Friendly Pesto
Ingredients
- 3 cups Basil Leaves, packed
- 1 cup Spinach Leaves, packed
- 1/4 cup Pistachios, shelled {I buy them already roasted and shelled}
- 1/2 cup Parmesan Cheese, grated
- 1 clove Garlic
- 1 teaspoon Kosher Salt
- 1/2 Lemon, juiced
- 2 tablespoons Cold Water
- 1/2 cup Extra Virgin Olive Oil
Directions
- Step 1 In a food processor or blender add all ingredients except olive oil. Begin blending everything together and start drizzling in the olive oil. Blend until smooth.
- Step 2 If you like a chunkier pesto add less olive oil, if you like a smoother pesto add more olive oil.
- Step 3 Transfer to a airtight container. Try to eliminate any air space in the container to keep the pesto from oxidizing. Store in the refrigerator for up to a week. Enjoy with lots of recipes.
Savor and Enjoy!
