Best 7 Light Pesto Sauce Recipes

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Indulge in a culinary journey with our light pesto sauce, a vibrant and aromatic condiment that captures the essence of freshness and flavor. Made with a symphony of hand-picked basil leaves, Parmesan cheese, pine nuts, garlic, and olive oil, this sauce tantalizes the taste buds with its nutty, garlicky, and herbaceous notes. Drizzle it over pasta, vegetables, or grilled meats for an instant burst of flavor.

This versatile sauce serves as the foundation for three delectable recipes that will transform your meals into extraordinary culinary experiences. From the classic Pesto Pasta, a timeless favorite that showcases the harmonious blend of pesto and al dente pasta, to the vibrant Pesto Chicken Skewers, where succulent chicken is marinated in a tantalizing pesto mixture, each dish is a testament to the versatility and flavor of our light pesto sauce.

For a vegetarian delight, the Pesto Stuffed Mushrooms offer a delightful combination of earthy mushrooms filled with a savory pesto filling, creating a symphony of flavors in every bite. With its vibrant green hue and distinct aroma, our light pesto sauce not only elevates the taste of your dishes but also adds a touch of elegance to your table. Embark on this culinary adventure and discover the endless possibilities that await you with our light pesto sauce.

Let's cook with our recipes!

CREAMY PESTO SAUCE



Creamy Pesto Sauce image

You only need a handful of simple ingredients for this creamy pesto sauce, and it's ready in about 20 minutes. It's perfect for a quick dinner when you're craving pasta.

Provided by April Anderson

Categories     Dinner

Time 20m

Number Of Ingredients 9

8 ounces fettuccine
8 tablespoons unsalted butter
1/2 cup heavy cream
1/4 cup pesto
1 teaspoon lemon zest
1/4 cup grated Parmesan cheese
2 tablespoon chopped parsley
Juice of a half lemon
Salt, to taste

Steps:

  • Boil the pasta according to package instructions.
  • While the pasta cooks, melt the butter over medium heat in a large pan. Add the cream and whisk the two together.
  • Add the pesto and lemon zest and whisk to combine. Cook the sauce (don't let it boil) for a couple of minutes before adding the Parmesan cheese and parsley. Stir until the cheese melts into the sauce.
  • Add the cooked pasta and toss to coat it in the sauce. Squeeze the lemon juice over the top, toss again, and serve.

Nutrition Facts : ServingSize 1/4 of recipe, Calories 553 calories, Sugar 2.5g, Sodium 248.7mg, Fat 37.2g, SaturatedFat 19.9g, UnsaturatedFat 15g, TransFat 0.2g, Carbohydrate 44.5g, Fiber 2.2g, Protein 10.8g, Cholesterol 81.6mg

LIGHTER BASIL PESTO



Lighter Basil Pesto image

Basil pesto is one of my favorite foods, especially in the summer. Unfortunately pesto is very high in fat and calories, so I have been working to create a lower fat and calorie version. This pesto is creamy and delicious without the guilt! This recipe is also great with any type of stock or nuts that you have at home.

Provided by Jtallent

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes

Time 15m

Yield 8

Number Of Ingredients 8

2 cups fresh basil
2 cloves garlic
1 tablespoon pine nuts
¼ cup part-skim ricotta cheese
¼ cup grated Parmesan cheese
2 teaspoons olive oil
salt and ground black pepper to taste
2 tablespoons vegetable broth, or as needed

Steps:

  • Chop basil, garlic, and pine nuts in a food processor. Add ricotta cheese to the basil mixture and process. Repeat with Parmesan cheese, olive oil, salt, and black pepper. Add vegetable broth and process until sauce is smooth. Add more broth if pesto is too thick.

Nutrition Facts : Calories 42 calories, Carbohydrate 1.3 g, Cholesterol 4.6 mg, Fat 3.1 g, Fiber 0.2 g, Protein 2.5 g, SaturatedFat 1.1 g, Sodium 55.6 mg, Sugar 0.2 g

LIGHT LEMON PESTO PASTA



Light Lemon Pesto Pasta image

Light, yet full of flavor, this pesto is perfect tossed with hot spaghetti for a quick dinner. It is also excellent as a pizza sauce or smeared on hot French bread. It freezes well to preserve the bounty of summer basil.

Provided by Baking Nana

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 6

Number Of Ingredients 10

1 (16 ounce) package spaghetti
4 ounces Pecorino-Romano cheese, cut into cubes
6 cloves garlic
2 cups loosely packed baby spinach leaves
1 cup firmly packed basil leaves
½ cup chopped walnuts
¼ cup lemon juice
¼ teaspoon lemon zest
¼ teaspoon salt
2 tablespoons olive oil

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook spaghetti at a boil until cooked through but firm to the bite, about 12 minutes; drain. Transfer spaghetti to a large bowl.
  • Put cubed Romano cheese in the bowl of a food processor; process until coarsely grated, about 30 seconds. Put garlic into the food processor and process until the cheese and garlic are combined. Add spinach, basil, walnuts, lemon juice, lemon zest, and salt; process until the mixture comes together into a thick paste. Scrape down the sides of the bowl with a spatula.
  • With food processor running, drizzle olive oil into the mixture. Continue processing until the oil is integrated smoothly.
  • Pour sauce over spaghetti and toss to coat.

Nutrition Facts : Calories 464.7 calories, Carbohydrate 60.2 g, Cholesterol 19.7 mg, Fat 17.2 g, Fiber 3.5 g, Protein 18 g, SaturatedFat 4.7 g, Sodium 337.3 mg, Sugar 2.7 g

LIGHT PESTO SAUCE



Light Pesto Sauce image

Awesome pesto recipe using NO oil. It is extremely flavorful and freezes well. Gets its zing from nice amount of garlic and lemon juice. Can be served over pasta, or as a sauce for beef, shrimp, etc. Give it a try!!

Provided by jonesies

Categories     Spaghetti

Time 10m

Yield 5 serving(s)

Number Of Ingredients 7

4 ounces romano cheese, cut into 1-inch pieces
6 garlic cloves
2 2/3 cups fresh basil, loosely packed
1/3 cup walnuts, chopped
3/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup lemon juice

Steps:

  • In food processor, combine romano cheese and garlic; cover and process for 30 seconds.
  • Add the basil, nuts, salt and pepper; cover and process until combined, about 15 seconds.
  • While processing, add the lemon juice, process about 15 seconds longer or untl combined.
  • Toss with pasta or serve as compliment to beef, chicken or seafood.

Nutrition Facts : Calories 153.5, Fat 11.3, SaturatedFat 4.4, Cholesterol 23.6, Sodium 622.8, Carbohydrate 5.2, Fiber 1.6, Sugar 0.8, Protein 9.3

BASIC PESTO SAUCE



Basic Pesto Sauce image

The key to making creamy pesto is to add the ingredients to the food processor in the right order to ensure that the nuts break down to a fine paste before the greens have a chance to turn brown. Use basic basil pesto as a pasta sauce, or thin it out with a little olive oil to drizzle it over steak, chicken, fish, pizza or tomato salad. The mint-pistachio variation is inspired by the chef Travis Lett, of Gjelina in Venice, Calif.

Provided by Samin Nosrat

Categories     quick, sauces and gravies, side dish

Time 20m

Yield 1 2/3 cups

Number Of Ingredients 6

1/2 cup pine nuts, lightly toasted
3/4 cup extra-virgin olive oil
2 garlic cloves
2 cups packed basil leaves (2 1/2 ounces/75 grams, from 1 big bunch or 2 small bunches)
1 cup finely grated Parmesan cheese (3 ounces/85 grams)
1/2 teaspoon kosher salt, more to taste

Steps:

  • Pulse pine nuts in a food processor until they're completely broken down. Stop to scrape down the sides of the bowl with a spatula from time to time. Add olive oil and garlic and pulse until garlic is finely chopped.
  • Chop basil very roughly - just run a knife through it once or twice to cut most of the leaves into halves or thirds - then add to food processor. Pulse, stopping every 15 seconds to push the leaves down with a rubber spatula, until basil is entirely worked into the oil. Pulse for another few seconds, and then stop to prevent turning the basil brown.
  • Pour pesto base into a bowl and add grated cheese and salt. Stir to combine, then taste and adjust seasoning as needed. Leave the sauce thick to toss with cooked pasta and a little pasta cooking water. To use the pesto as a garnish for grilled or roasted meats, fish and vegetables, thin it out with 2 to 3 more tablespoons olive oil until it's the consistency of a loose paste. To store leftovers, pour a little more olive oil over the pesto to cover. Refrigerate in an airtight container for up to three days.

Nutrition Facts : @context http, Calories 168, UnsaturatedFat 13 grams, Carbohydrate 1 gram, Fat 17 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 88 milligrams, Sugar 0 grams

LIGHT PESTO SAUCE



Light Pesto Sauce image

My pesto sauce uses less oil than most pesto sauces. This makes it thicker, but it also makes it a lot lighter. NOTE: This recipe works perfectly if you want to substitute cilantro for basil, and if you use walnuts, almonds, or pecans in place of the pine nuts.

Provided by Late Night Gourmet

Categories     Vegetable

Time 10m

Yield 10 serving(s)

Number Of Ingredients 6

1 bunch fresh basil
2 garlic cloves
1/4 cup olive oil
2 tablespoons parmigiano-reggiano cheese
2 tablespoons pine nuts
1/2 teaspoon kosher salt

Steps:

  • Peel skin from garlic cloves, and chop into big chunks.
  • Using a food processor, pulse basil, garlic, and nuts several times until finely chopped.
  • Add cheese and ¼ cup of the olive oil, and pulse until blended.
  • Pesto will be thick, so add more olive oil if desired for a looser consistency.

Nutrition Facts : Calories 64.1, Fat 6.8, SaturatedFat 1, Cholesterol 0.7, Sodium 133.5, Carbohydrate 0.5, Fiber 0.1, Sugar 0.1, Protein 0.7

LIGHTER PESTO



Lighter Pesto image

With fresh basil at its summer peak, we can add more basil and less oil and nuts to this recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 10m

Yield Makes 3/4 cup

Number Of Ingredients 7

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

Steps:

  • 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.

Nutrition Facts : Fat 16 g, Fiber 8 g, Protein 11 g

Tips:

  • For a brighter pesto, use fresh, vibrant basil leaves.
  • If you don't have pine nuts on hand, walnuts or almonds make suitable substitutes.
  • To add a touch of sweetness, use a mild-flavored honey or maple syrup.
  • For a creamier sauce, add a splash of milk or cream.
  • Store leftover pesto in an airtight container in the refrigerator for up to 5 days, or freeze it for up to 3 months.

Conclusion:

This light pesto sauce is a versatile condiment that can be used in a variety of dishes. It's perfect for tossing with pasta, spreading on sandwiches, or using as a dip for vegetables. With its fresh, herbaceous flavor and simple ingredients, this pesto is sure to become a favorite in your kitchen.

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