pesto sauces can be high in fat and calories especially the ones you buy pre-made, so here is a low-fat version. enjoy it any way you like. on top of salmon fillets, mixed in with pasta sauce or rice, stirred through steamed vegetables, or on top of grilled chicken.
First published at www.transformationcookbook.com
Ingredients:
2 cups fresh basil leaves, chopped
1 cup continental parsley, chopped
1/2 cup coriander leaves
2 garlic gloves
1 tbsp pistachio nuts
3 tbsp low-fat ricotta cheese
1 tbsp low-fat parmesan
1 tbsp extra virgin olive oil
2 tbsp lemon juice
2 tbsp vegetable stock
rock salt & cracked pepper
Step 1: In a food processor combine the basil, parsley, coriander, garlic and pistachios. Pulse on high for a few seconds to blend.
Step 2: Add ricotta cheese, parmesan, olive oil and salt & pepper, and pulse again.
Step 3: Add vegetable stock and lemon juice and process until pesto is smooth and creamy. Add more stock if pesto is too thick.
Tip:
• Store in a screw top jar and keep refrigerated – lasts for up to 2 weeks.
