Why You’ll Love This Skinny Pesto Sauce
Pesto is a beloved Italian sauce, but traditional recipes pack a calorie punch with loads of olive oil. If you’re looking for a lighter, healthier alternative without sacrificing flavor, this Skinny Pesto Sauce is your answer. By using a clever ingredient swap lemon juice we reduce the oil while keeping the sauce rich, vibrant, and utterly delicious.
Best of all, this recipe takes just 5 minutes to whip up in a food processor. Whether you’re pairing it with pasta, spreading it on sandwiches, or using it as a dip, this pesto will become a kitchen staple.
What Makes This Pesto “Skinny”?
Traditional pesto relies heavily on olive oil, which while healthy can quickly add up in calories. The secret to this lightened-up version is lemon juice, which:
- Stretches the oil without diluting flavor
- Adds a fresh, zesty kick
- Keeps calories in check
You still get the creamy texture and bold taste of classic pesto, just with a smarter balance of ingredients.
Ingredients You’ll Need
Here’s what goes into this easy skinny pesto:
- 2 cups fresh basil (packed)
- 2 cloves garlic (for that punchy flavor)
- ½ cup Pecorino Romano cheese (freshly grated works best)
- 3 tbsp olive oil (instead of the usual ½ cup!)
- 3 tbsp lemon juice (the game-changer)
- ¼ tsp kosher salt (to enhance flavors)
Pro Tip: For the best results, use freshly grated cheese and dry basil leaves thoroughly to avoid a watery sauce.
How to Make Skinny Pesto Sauce (Step-by-Step)
- Prep the Basil – Wash and dry the leaves completely (a salad spinner works great).
- Grate the Cheese – Freshly grated Pecorino Romano delivers the best flavor.
- Blend Everything – Toss all ingredients into a food processor and pulse until smooth.
- Adjust Consistency – If too thick, add a splash more lemon juice.
That’s it! Ready in 5 minutes.
Ways to Use Skinny Pesto
This versatile sauce isn’t just for pasta! Try it:
- On Pasta – Toss with 12 oz cooked spaghetti for 6 servings.
- As a Sandwich Spread – Perfect for paninis or wraps.
- With Eggs or Potatoes – Adds a burst of flavor to breakfast.
- In Salads – Mix into chicken or grain bowls.
- As a Dip – Pair with veggies or crusty bread.
Storage Tips
- Fridge: Store in an airtight container for up to 1 week.
- Freezer: Portion into ice cube trays for easy single servings.
Nutrition Facts (Per 2 Tbsp Serving)
| Calories | Carbs | Protein | Fat |
|---|---|---|---|
| 89 kcal | 1g | 3g | 9g |
Weight Watchers: 3 points (all plans).
Frequently Asked Questions (FAQs)
1. Can I use bottled lemon juice instead of fresh?
While fresh lemon juice is best for flavor, bottled works in a pinch—just check for additives.
2. Can I substitute Parmesan for Pecorino Romano?
Yes, but Pecorino is saltier and sharper, so adjust seasoning if needed.
3. How long does homemade pesto last?
Up to 1 week in the fridge or 3 months frozen.
4. Can I add nuts to this recipe?
Absolutely! Try 1 tbsp pine nuts or walnuts for extra richness.
5. Is this pesto gluten-free and vegetarian?
Yes! It’s naturally gluten-free and vegetarian (but not vegan due to the cheese).
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