Low Calorie Pesto

Print Pin Rate Add to Collection
Prep Time: 5 minutes
Servings: 8 40g servings (approx)
Calories: 64kcal
Author: Matt Cooney


  • 80g fresh basil (about one plant) (you can also use frozen)
  • 80g spinach
  • 1 garlic clove
  • 1/2 juice of a lemon
  • 30g grated parmesan cheese
  • 30g pine nuts
  • 15ml olive oil
  • salt and pepper to taste
  • 120 ml water


  • Add oil, water, lemon juice, grated garlic, parmesan and pine nuts to food processor.
  • Next add in as much basil and spinach as you can fit in. 
  • Blitz and repeat until all the basil and spinach is used.
  • Taste and season as required with salt and pepper.
  • Blitz again and store in an airtight container.
  • Pesto keeps in the fridge for up to a week.


Serving: 40g | Calories: 64kcal | Carbohydrates: 2g | Protein: 2g | Fat: 5.5g