Best 6 Low Fat Basil Tomato Pesto Recipes
Indulge in the vibrant flavors of our curated collection of basil tomato pesto recipes, a symphony of fresh, tangy, and aromatic ingredients. From classic pesto to innovative twists, these recipes cater to diverse tastes and dietary preferences.
Dive into the timeless Basil Tomato Pesto, a harmonious blend of basil, tomatoes, pine nuts, and Parmesan cheese, capturing the essence of Italian cuisine. Experience a burst of brightness with the Sun-Dried Tomato Pesto, where sun-kissed tomatoes infuse a delightful sweetness. For a delightful vegan option, explore the Vegan Pesto with Spinach and Arugula, where spinach and arugula add a vibrant green hue and a peppery kick.
Embark on a culinary adventure with the unique Roasted Red Pepper Pesto, where roasted red peppers lend a smoky and slightly sweet undertone. Delight in the nutty richness of the Walnut Pesto, where walnuts replace pine nuts, adding a distinct texture and flavor profile. Those seeking a spicy kick will relish the Harissa Pesto, where harissa paste infuses a fiery North African touch.
Transport your taste buds to the Mediterranean with the Mediterranean Pesto, an aromatic blend of herbs, sun-dried tomatoes, and feta cheese. Discover a symphony of flavors in the Pesto Rosso, where sun-dried tomatoes, roasted red peppers, and paprika create a vibrant red pesto. Elevate your culinary skills with the sophisticated Pesto Genovese, a traditional and authentic Italian pesto that embodies the true essence of this classic sauce.
TOMATO PESTO
Chef Note: This is a great sauce for pasta salad because it's delicious at room temperature. You could also slather it on bruschetta, grilled fish or chicken. Or make a brunch dish by topping a thick slice of toast with proscuitto, a poached egg and a little of this summer pesto. In summer, when you can get your hands on vine-ripe tomatoes, you don't even need to peel them. To intensify the flavor, you can add a few oven-dried tomatoes. The pesto keeps several days in a tightly sealed container in the refrigerator.
Provided by Michael Chiarello : Food Network
Time 20m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Combine the tomatoes, garlic, basil, olive oil, vinegar, and salt and pepper, to taste, in a blender and puree until smooth. Add the cheese and blend briefly just to mix. Transfer to a bowl and adjust the seasoning.
SKINNY PESTO
Pesto doesn't have to have so many calories! This lightened up version tastes just as good with less than half the calories and fat.
Provided by Kristen McCaffrey
Categories Condiment
Time 10m
Yield 8
Number Of Ingredients 9
Steps:
- Add everything to a food processor or blender and blend until smooth.
- Store in an airtight container for up to two weeks or freeze.
Nutrition Facts : ServingSize 2 tbsp., Calories 62 cal, Carbohydrate 2 g, Fat 6 g, Protein 2 g, Fiber 0 g, SaturatedFat 1 g, Cholesterol 2 mg, Sodium 132 mg, Sugar 0 g
LIGHTER BASIL PESTO
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
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
LOW FAT BASIL TOMATO PESTO
This low fat version of pesto is simply wonderful, and it's just bursting with fresh flavor. I really like the flavor of traditional pesto, but the addition of the tomatoes in this recipe really, really goes well with all that lovely fresh basil. This makes just enough pesto for one pound of your favorite cooked pasta. Or use it to top eggs, baked potatoes, fish, spread it on sandwiches, or add as an extra flavoring to soups or rice. The possibilities are endless! I've also made this using part fresh parsley when I didn't have an entire cup of fresh basil on hand.
Provided by Kozmic Blues
Categories Sauces
Time 10m
Yield 1 cup
Number Of Ingredients 5
Steps:
- To toast pine nuts, spread them on an un-oiled baking sheet and bake in oven at 350 for about 3 to 5 minutes until just slightly deepened in color.
- Rinse and drain fresh basil leaves.
- In a blender or food processor, combine basil, tomatoes, garlic, pine nuts and salt, and puree until smooth.
- Have a rubber spatula handy to scrap down the sides of the blender as you process.
- Because there is no oil in this recipe, it takes a bit more coaxing to get the mixture smooth.
- Pesto is great served immediately, but can be refrigerated for 3-4 days.
PENNE WITH SUN-DRIED TOMATO PESTO
Provided by Giada De Laurentiis
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
- Meanwhile, blend the sun-dried tomatoes and their oil, garlic, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are finely chopped. Transfer the tomato mixture to a large bowl. Stir in the Parmesan.
- Add the pasta to the pesto and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper and serve.
LOW FAT PESTO SAUCE
Pesto sauce is great, but it usually has olive oil, not chicken broth. This recipe substitutes with chicken broth.
Provided by Lorane Abari
Categories Sauces
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine stock and garlic and heat in the microwave on high for 5 minutes (or heat on the stove). Allow to cool.
- Chop basil in food processor. Add cooled stock, Parmesan cheese and pine nuts. Whirl until everything is finely chopped and blended.
- Meanwhile, cook pasta of your choice. Toss sauce with pasta. Serve with additional Parmesan cheese if desired. Use as a topping for fish, chicken or potatoes also. Makes 4 servings.
Tips:
- Use fresh, ripe tomatoes and basil. This will give your pesto the best flavor.
- Don't overcook the tomatoes. You just want to soften them slightly, not cook them all the way through.
- Use a food processor or blender to make the pesto. This will give you a smooth, consistent sauce.
- Add the olive oil slowly, while the food processor or blender is running. This will help to emulsify the sauce and prevent it from separating.
- Season the pesto to taste with salt and pepper. You may also want to add a squeeze of lemon juice or a pinch of red pepper flakes.
- Use the pesto immediately, or store it in an airtight container in the refrigerator for up to 3 days. You can also freeze the pesto for up to 3 months.
Conclusion:
Basil tomato pesto is a versatile sauce that can be used in a variety of dishes. It's perfect for pasta, pizza, sandwiches, and salads. It can also be used as a dip for vegetables or crackers. This low-fat version of basil tomato pesto is a healthy and delicious way to add flavor to your meals.
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