Need a lowfat basil pesto recipe

[Cathy]

Trying a new recipe for portabello pizzas by Martha Stewart & it calls for basil pesto as an ingredient. Any recipe that's fairly lowfat and can be whipped up quickly would be appreciated. TIA!

[Vanessa]

HI. Try pesto time threadin which I posted several pesto recipes.
You asked for a low fat basil pesto. I recall Oprah's chef Rosie had one that can be frozen in 1/4 c quantities.
1 1/2 c basil leaves
2-5 garlic cloves (depending on your taste) peeled
1/4 c pine nuts
1/4 c fresh grated parmessan cheese
1/4 c lemon juice
Put all ing except lemon in food processor. Turn on and drizzle in lemon juice, continue to puree until smooth paste is formed
Makes 3/4 c
Fat 1.1 g per 1/2 tablespoon
14 calories per 1/2 tsp.

I have not made this recipe (I do mine with extra virgin oil) but a friend made it and liked it

[kwormann]

FYI, I freeze my pesto in ice cube trays for serving sizes. Make sure you spray with nonstick soray first or you will have trouble getting the pesto out!

[Cathy]

Thank you! I'll take a look at that thread. The tip to freeze it is great too. I always wonder what to do with it all.

[Laura B]

Ooooo, Cathy! Will you please post that pizza recipe?

[Cathy]

Here you go, Laura. This is from Martha Stewarts Healthy Quick Cookbook.

Grilled Portobello Pizzas

12 cherry tomatoes, halved (about 1/2 lb) *I used Roma tomatoes
4 tsp fresh thyme
2 Tbsp extra virgin olive oil
1 Tbsp roasted garlic
Kosher Salt and freshly ground pepper
8 portobello mushrooms, cleaned & stems removed
4 1-1/2 x 3 inch shavings parmigiano reggiano cheese
4 very thin slices prosciutto
4 Tbsp rough cut basil pesto

Prepare grill. Combine tomatoes, thyme, 2 tsp olive oil, the roasted garlic & salt & pepper in a small bowl & toss. Set aside

Brush the top & bottom of each mushroom with the remaining oil. Sprinkle with sald & pepper & grill until the mushrooms are tender, about 4 min per side. Place the mushrooms stem side up on a cutting board. Arrange an equal amount of the tomato mixture on 4 mushrooms. Top each with a shaving of parmigano reggiano. Arrange a slice of prosciutto on each of the remaining mushrooms and spread 1 TBSP of the pest on top of each prosciuto slice..

Personal note. I just mixed some fresh basil in with the tomatoes and used grated parmigano-reggiano instead of shavings. topping the pizza with the prosciutto. I thought these were great served with a nice tossed salad, more roasted garlic, a foccacia & nice cabernet.

[Laura B]

Thank you so much, Cathy. I will definitely try those out.

[catharine]

I don't know whether they would work for your pizzas, but my two favorite pestos are the tofu pesto from CL (so much better than it sounds) and the pesto from Lori's Easy Pesto Salmon, made with yogurt.

Both are so easy and delicious. While they might be over the 30-percent--of-calories-from-fat limit, they are very flavorful and therefore needed only in small quantities. Let me know if you need help locating either of these.

Enjoy.

[ReneeV]

Hi!

Eating Well has a low fat pesto that uses the traditional ingredients only less of them, and some added bread crumbs. I'm at work, so I don't have the recipe handy, but if you still need a LF pesto, I can post this for you.

Renée