Lighter Pesto

By pumpkinpassion

Load up on intense flavor, and pare down on calories with less oil, fewer nuts-and more basil. We served this better-for-you pesto over whole-wheat pasta. Since fresh basil is at its peak now, double up on the classic sauce. Refrigerate the extra pesto in an airtight container, with plastic wrap pressed onto the surface, up to 3 days. Or freeze in an airtight container up to 6 months; thaw overnight in the fridge.

Ingredients

• 3 cups tightly packed fresh basil leaves (2 ounces total)
• 3 tablespoons walnut pieces
• 3 tablespoons grated Parmesan cheese
• 2 garlic cloves, peeled
• 1 tablespoon fresh lemon juice
• coarse salt and ground pepper
• 3 tablespoons extra-virgin olive oil

Details

Servings 1
Adapted from marthastewart.com

Preparation

Step 1

In a food processor, combine basil, walnuts, Parmesan, garlic, lemon juice, and 3 tablespoons water; season with salt and pepper. Puree until a paste forms.

With motor running, add oil in a thin stream. Process until very smooth, about 1 minute.