Typical pesto can be more than 50 percent pure fat, and even though a little goes a long way, that’s just too many calories. This is a re-invention of the classic pesto alla genovese. The garlic, pine nuts, basil, and Parmigiano-Reggiano are all still there, but low-fat sour cream stands in for the olive oil. It may not be 100 percent authentic, but you’ll love what it does for your dress size.
Recipe information
Yield
makes 1 3/4 cups (7 servings)
Ingredients
Preparation
Step 1
Combine the garlic and sour cream in the bowl of a food processor, and pulse until the garlic is finely chopped. Add the basil, parsley, crushed red pepper, cheese, and pine nuts. Puree until the sauce is smooth. Season with salt and pepper to taste. Store in a covered container in the refrigerator for up to 3 days.
nutrition information
Step 2
Fat: 28g (before), 8.3g (after)
Step 3
Calories: 300 (before), 110 (after)
Step 4
Protein: 6g
Step 5
Carbohydrates: 4g
Step 6
Cholesterol: 17mg
Step 7
Fiber: 0g
Step 8
Sodium: 197mg
