A tasty, somewhat less calorie-dense green pesto prepared from spinach, arugula, and basil is perfect for slathering on a bowl of spaghetti by the spoonful.
wooden spoon in a thin pesto bowl
Pesto Skinny Green
I adore green pesto, but a spoonful of it may have a lot of calories, and sometimes a tablespoon simply isn’t enough, am I right? If you’re anything like me, you like to stir quite a few spoonfuls of pesto into your dish of pasta.
You get a lot more pesto for less calories with this delectable Skinny Green Pesto recipe. Since it doesn’t contain pine nuts, it is a little bit of a cheat pesto, but it still functions and tastes great. Serve it as a stuffing for chicken or fish, or stir it into pasta. There are countless options.
the components of pesto
Pesto is often made with garlic, basil, pine nuts, salt, and a hard cheese like Parmigiano-Reggiano. However, there are many varieties that may include other greens.
In this recipe, I omit the pinenuts and substitute spinach and arugula (rocket) for the basil. In addition to the customary olive oil and parmesan (but far less than usual).
a close-up of a thin dish of pesto in a white bowl with blue flecks.
Do I have to use the olive oil?
If you want to cut calories, you might be tempted to try skipping the olive oil, but don’t do it. Don’t do it at all. Extra virgin olive oil is essential to the flavor of pesto and also ensures that the delicious pesto evenly coats all of the pasta.
In this specific recipe, skipping the olive oil would only lead to disappointment because the result won’t be anything like pesto.
What types of greens are suitable for pesto?
I haven’t really experimented with any flavors outside the standard basil or the mix in this recipe. Other green veggies should also work, in my opinion.
Other common options include:
the Swiss chard or kale
several herbs, including coriander (cilantro)
Scallions (Green Onions)
Bean Grass
Garlic Tops
Green dandelion (yes I have even seen some pesto using these).
A tasty, somewhat less calorie-dense green pesto prepared from spinach, arugula, and basil is perfect for slathering on a bowl of spaghetti by the spoonful.
Ingredients
45g arugula, chopped
40g of spinach, chopped
40g of basil, chopped
2 tablespoon of extra virgin olive oil
2 tablespoons of lemon juice
60g of parmesan, grated
2 crushed garlic cloves
sea salt
Instructions
In a small food processor, combine the basil, arugula, spinach, lemon juice, garlic, and parmesan. Pulse the ingredients several times until very finely chopped, then add the olive oil and add more water as required to assist the food processor work. (I advise adding only approximately 1 tablespoon of water at a time; this will prevent you from adding too much and making it excessively liquidy.) With a spatula, you might need to repeatedly scrape down the edges of the pan. The finished product should resemble paste.
Add a sprinkle of sea salt to taste to season.
Enjoy in grilled cheese sandwiches, handmade pita pizza, poured into spaghetti, as a marinade topping for various proteins, and more. Too many choices
For roughly three days, keep in the refrigerator in a sealed container.
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