Lightened Extra Virgin Olive Oil Pesto

Name: Lightened Extra Virgin Olive Oil Pesto
Prep time: 10 min
Total time: 10 min
Cuisine: European, Italian, Mediterranean
Ingredients: 2 tbsp (20 g) almonds, toasted; 1 cup (88 g) frozen spinach, defrosted and pat dry; 4 tsp (20 g) minced garlic; 6 tbsp (45 g) grated parmesan cheese; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/4 tsp salt; 1/4 tsp black pepper; 2 tbsp (30 g) extra virgin olive oil; 2 tbsp (30 g) lemon juice; 2 tbsp (30 g) water

3 steps

Prep:10min

If you're after more of a traditional pesto but still want to cut back on a bit of oil, then this pesto recipe is for you. Yes, extra virgin olive oil is a very healthy fat you should be consuming, but too much excess can lead to problems. This recipe cuts down on a bit of the oil while still preserving all the taste of the classic. Each serving is about 2 tbsp or 32 g

Updated at: Wed, 11 Dec 2024 03:07:25 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories78 kcal (4%)

Total Fat6.5 g (9%)

Carbs2.2 g (1%)

Sugars0.3 g (0%)

Protein3 g (6%)

Sodium147.3 mg (7%)

Fiber0.7 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

20galmonds

toasted

1 cupfrozen spinach

defrosted and pat dry

20gminced garlic

45gparmesan cheese

grated

½ tspgarlic powder

½ tsponion powder

¼ tspsalt

¼ tspblack pepper

30gextra virgin olive oil

30glemon juice

30gwater

Instructions

Step 1

Add the almonds to a pan over medium heat. Toast the nuts for 2-3 minutes or until lightly fragrant and softened

almonds20g

Step 2

Add the nuts and the rest of the ingredients to the food processor. Blend until smooth and combined. Thin out with more water if needed, and season with salt to taste