I love the rich taste of a good, fresh pesto.
I don’t, however, like the way my body feels after indulging in the oily green Goddess.
Solution? Lightened-Up Pesto.
Recipe adapted from allrecipes.com
- 4 ounces Romano cheese, cut into 1-inch pieces
- 6 cloves garlic
- 3 cups loosely packed fresh basil leaves
- 1/3 cup mixture of Brazil and pine nuts
- 2 sun-dried tomatoes
- dash of salt
- 1/8 teaspoon pepper
- 1/4 cup lemon juice (1 large lemon)
- Hot cooked spaghetti
- In a food processor, combine Romano cheese and garlic; cover and process for 30 seconds.
- Add the basil, nuts, tomatoes, salt and pepper; cover and process until combined. While processing, add the lemon juice; process until combined.
- Warm the sauce with the prepared spaghetti, allowing the cheese to melt.
I added a skewer of boiled baby shrimp to my dinner.
This is the lightest, most refreshing pesto you will ever taste.
Once you make pesto with lemon juice, you will never turn back to oil again.
Here’s the step-by-step.
Collect your ingredients
Fresh ingredients always point to an outstanding meal.
Get your pasta going.
Process the garlic and cheese until combined.
Add the basil, nuts, tomatoes, pepper and salt.
Process while adding lemon juice.
Heat and serve.