Oil-less Summer Pesto

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2015-08-21 18.25.38

2015-08-21 18.23.46

Pesto is delicious, but it contains a lot of calories and fat. I created a summer pesto that tastes great on chicken, salmon and even zoodles. There’s less fat thanks to no cheese and no oil. It’s uniquely flavored with an herby, salty-sweetness. My base is pistachios instead of pine nuts. Pistachios have a wonderful flavor and contain less fat than most nuts. The extra punch of flavor means I can use less of them, therefore, saving even more calories. You can thin this out, or leave it kind of chunky like mine. I also sneak spinach into it so that we all get a vitamin bonus.

Oil-less Summer Pesto

By August 24, 2015

2015-08-21 18.20.14

  • Prep Time : 5 minutes
  • Rating 5 stars - based on 3 review(s)
  • Yield : 2-4

Instructions

In a small food processor, add the basil, spinach, pistachios, apricots, preserves and garlic. Process until the apricots are chopped small. You may need to scrape the sides a few times. Slowly add in the water (adding more or less based on your desired texture). Remove from processor and stir in salt and pepper. Use this on salmon, chicken or on noodles of any kind.
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