Looking for a lighter take on your favorite sauce? Then this Low Calorie Pesto is for you! This easy recipe has less than half the fat and calories of the traditional sauce, yet it still has all the delicious basil flavor you know and love. Pair this wonderful sauce with pasta for an easy dinner, spread it on sandwiches and pizza, and so much more!
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Ginnie's Take
I've been growing my own herbs the past few summers, and it's been so fun and rewarding. In fact, it's gone so well, that I often struggle to keep up with an over abundance of fresh herbs (not a bad problem to have!). Whenever my basil starts overflowing its container, I make a batch of homemade pesto. I absolutely love the traditional recipe, but it's high in fat and calories, so I decided to create a lighter version that I can enjoy more often. This scrumptious Low Calorie Pesto Sauce is the result! It's just as easy to make as the classic recipe, and it has a bright, sunny flavor that I know you won't be able to resist!
Why You'll Love This Recipe
- Delicious Flavor - This Healthy Pesto recipe has the same vibrant basil flavor as the traditional sauce you know and love! It's perfect for pairing with pasta and using in other recipes, too.
- Easy to Make - You can throw this easy recipe together in ten minutes (or less) using minimal ingredients. So simple!
- Lower Fat + Calories - This Light Pesto recipe uses the same ingredients as the classic recipe, however you'll use smaller amounts of the most fattening ingredients (the nuts, cheese, and olive oil). As a result, this lighter sauce has less than half the fat and calories (compared to the traditional sauce). Yet it tastes just as delish!
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Ingredients
This low fat, low calorie Italian sauce is made with fresh, easy to find ingredients! Here's what you'll need:
- Basil - You will need four cups of fresh basil for this recipe.
- Cheese - Parmesan cheese has tons of flavor, which means a little goes a long way. For the best taste and texture, start with a wedge, and always grate it yourself.
- Nuts - This recipe keeps the nuts, but uses a smaller amount than my original recipe. I used pine nuts (which are a classic Pesto alla Genovese ingredient), but other nuts (such as walnuts) can also be used.
- Garlic - Fresh garlic is a must when making pesto! It adds so much flavor.
- Olive Oil - Compared to my traditional recipe, this Reduced Fat Pesto uses half the amount of extra virgin olive oil, making for a much lighter finished sauce.
- Lemon - Fresh lemon juice and zest are this recipe's secret ingredients! The lemon adds extra moisture (necessary for creating a cohesive sauce), along with a bright, sunny taste that really enhances the flavor of the basil and other ingredients.
This recipe is naturally gluten free. If you follow a vegetarian diet look for Parmesan made with microbial or vegetable-based rennet (it's traditionally made with animal rennet, so read labels carefully). You can also adapt this recipe for nut free, dairy free, and vegan diets. Check out the Variations section below for tips!
You'll Also Need
Using a food processor (or high speed blender) makes throwing this recipe together a snap! You'll also need a cheese grater for the parmesan, and I recommend using a microplane zester (one of my most used kitchen tools) when zesting the lemon.
How to Make Low Fat Pesto
This Light Pesto Sauce couldn't be easier to make! You'll find a detailed recipe card below, but here's an overview of the steps:
- Mince nuts + garlic. Pulse the pine nuts and garlic in your food processor until minced.
- Add remaining ingredients. Scrape down the bowl, then add the basil, parmesan, lemon juice and zest, olive oil, water, and salt.
- Blend until smooth. Purée the ingredients just until everything is well-blended and smooth. Season the homemade sauce generously with additional salt (to taste) before using.
Okay, time to enjoy your homemade Low Calorie Pesto. You are sure to love the bright, sunny flavor!
Variations
This recipe is easy to customize according to what's in your pantry! Here are a few ideas to try:
- Herbs - Pair the basil with other fresh herbs (such as parsley, cilantro, sage, or rosemary).
- Nuts - Replace the pine nuts with walnuts, pistachios, almonds, cashews, or other nuts.
- Creamy - Create a creamy pesto sauce by blending the finished sauce with an equal amount of ricotta or cottage cheese.
- Nut Free - Swap out the pine nuts for pepitas (or sunflower seeds) for a nut free version.
- Vegan + Dairy Free - Substitute your favorite plant based parmesan (or just skip the cheese) for a dairy free / vegan sauce.
Serving Suggestions
You can use this Low Cal Pesto anywhere you'd enjoy regular pesto! Here are some of my fave recipe ideas:
- Pasta - Toss this flavorful sauce with pasta for a quick weeknight dinner! It makes enough for one pound of pasta, and you can prep the sauce while the noodles cooks. I used the sauce for this scrumptious Pesto Tomato Pasta recipe (pictured below)!
- Dip - Pair it with fresh veggies and crackers for dipping.
- Pizza - Spread on pizza dough, then add your favorite toppings. It would be super tasty on this Mediterranean Veggie Pizza!
- Salad - Drizzle over slices of fresh mozzarella and tomatoes for a quick caprese salad, or toss with spring mix, carrots, and cucumbers to create a zesty green salad.
- Bowls - Add a dollop to a grain and veggie bowl for a pop of flavor.
- Sandwiches - Spread on your favorite sandwiches for an instant boost. Try it on this yummy Hummus Sandwich!
- Veggie Topping - Serve with Grilled Vegetables (or Roasted Vegetables) for an extra tasty side dish.
Storage
Store leftover pesto in an airtight container in your refrigerator, where it will stay fresh for up to four days. You can also freeze the sauce, so feel free to make a double batch to enjoy later! I recommend using the frozen sauce within a month or two for the best flavor. Tip: To save space in your freezer, freeze it flat in a quart-size ziplock bag.
Related Recipes
Pesto is one sauce you can really get creative with! Here are some other varieties to try next:
- This luscious Ricotta Pesto hits all the right notes when you're craving something creamy!
- Change up the basic recipe by swapping in different herbs. My Rosemary Pesto Sauce and Cilantro Pesto are great places to get inspired.
- You can also experiment with other nuts. This Macadamia Nut Pesto is a fave!
- Why not try a unique pesto made with greens? My Kale Pesto is just as easy to make and so tasty.
- Is your garden (or countertop) overflowing with cherry tomatoes? Then you have to try this amazing, tomato-based Pesto alla Trapanese!
- You'll also love this delicious Pesto Vinaigrette (so tasty on summer salads) and this delightful Pesto Mayo (makes any sandwich instantly better).
Looking for more light pasta sauces? Try my Roasted Tomato Pasta Sauce and my Fresh Tomato Pasta Sauce recipes, too! You might also like zucchini pasta. My Zucchini Spaghetti with Tomato Artichoke Sauce and Zucchini Noodles with Romesco Sauce are both super tasty.
Low Calorie Pesto Sauce
Ingredients
- 2 tablespoons pine nuts
- 1 large clove garlic
- 4 cups fresh basil leaves, lightly packed
- ¼ cup extra virgin olive oil
- ¼ cup shredded Parmesan cheese
- 1 tablespoon fresh lemon juice
- zest from 1 lemon
- 2 tablespoons water
- ½ teaspoon kosher salt
Equipment
Instructions
- Pulse 2 tablespoons pine nuts and 1 large garlic clove in food processor until finely chopped.
- Scrape down sides of food processor with a spatula, then add 4 cups basil leaves (lightly packed), ¼ cup extra virgin olive oil, ¼ cup shredded parmesan cheese, 1 tablespoon lemon juice, lemon zest (from 1 lemon), 2 tablespoons water, and ½ teaspoon kosher salt.
- Purée mixture just until smooth. Season generously with additional salt to taste. (I used 1 teaspoon salt total.)
- Serve sauce immediately, or store in refrigerator until ready to use. Enjoy!
Notes
Nutrition
