Low Calorie Pesto
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