I love a good pesto sauce, but it’s always been one of the things that my kids (and honestly, my husband) aren’t usually very excited about. And let’s face it…pesto sauce can often be very oily, high in calories, and can sometimes be a bit ‘in your face’ in flavor. So, I needed a way to satisfy my pesto craving in a little more healthy fashion, while not listening to anyone complain. Isn’t this the basis for fifty percent of the new recipes created by moms? I’m just over here looking for a way to eat what I want, without continually expanding my waistline, and without having to listen to anyone gripe about it! This Spinach and Basil Pesto Sauce fits the bill on all fronts. You can freeze it too, and have fresh basil flavor all year round! ~Tracy
- 1 c. fresh basil leaves
- 2 c. fresh baby spinach
- ½ c. chopped walnuts
- ½ c. shredded parmesan cheese
- 2 large cloves garlic, minced
- ¼ c. plain nonfat Greek yogurt
- 1 tsp. salt
- ½ tsp. black pepper
- ½ tsp. lemon juice
Combine all ingredients in a food processor. Pulse until the mixture becomes smooth and creamy, pausing occasionally to scrape down sides.
Use this pesto as a spread with cream cheese or just by itself on a cracker. It also works wonderfully on pizza and with grilled chicken.
This recipe makes approximately 1 ¼ cup and is 2 WW Freestyle Points for a 2 Tablespoon serving.