Hi there Bacon Time readers! As the summer winds down, I find myself trying to use up all the basil on my plants before the nights get too chilly and the plant dies. Pesto is one of my favorite things to make with basil, but between the olive oil, nuts, and Parmesan cheese, the amount of fat in pesto really adds up. While this recipe is lighter on the fat, it is still super flavorful and the Greek yogurt adds a great tang! Serve this over pasta, chicken, fish, or as a sandwich spread, and you'll never even realize the fat is missing!
Creamy Low Fat Basil Pesto
1 cup fresh basil
3 garlic cloves
1/4 cup Parmesan cheese
1 tbsp. almonds, toasted
fat-free low sodium chicken broth
1 tbsp. fat free Greek yogurt
1 tbsp. milk
salt to taste
In a food processor, put all ingredients but the chicken broth. Pulse the processor until everything becomes chunky. Then, with the processor running, begin to stream in the chicken broth until everything starts moving freely around the bowl. Run until the mixture is smooth and then check for consistency. If the mixture is too thick, add more broth and process again. If it is to your desired consistency, check with seasoning and add salt if necessary.
For more great recipes, visit Amanda at Old House To New Home.
Disclosure: This is not a sponsored post.