My battle with pesto started from a young age when I was always told to limit the amount of it that I put on my ravioli. When I’m out at an Italian restaurant, I never go with the pesto because I know how high those calorie counts can get. Well, I’m happy to say that I now eat my pesto, and I eat however much of it I want!

I am so happy to share with you my skinny-fied version of pesto. It is packed with basil and free of guilt. I pretty much put it on everything when I have a batch of this in my fridge. In fact, watch out for a future post where I share how I incorporated my pesto into at least one meal every day of the week. It was amazing.

This recipe is extremely simple. All there is to it is a few ingredients and a food processor. No experience necessary. Enjoy!

Ingredients (makes 6-8 servings):

• 2 cups packed fresh basil
• 1/3 cup Parmesan cheese
• 2 garlic cloves (or 2 tsp garlic powder)
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 Tbs lemon juice
• 3 Tbs water
• 3 1/2 Tbs Olive Oil

Directions:

1. In a food processor, add basil, parmesan cheese, garlic, salt, pepper, lemon juice, and water. Start blending while slowly adding the olive oil. Blend until desired consistency. You can always add more water to taste.

I would love to hear what you think about this pesto recipe!