Low fat sort of defeats the purpose of pesto. :) I do leave out the pine nuts but try to use good quality olive oil and cheese.
I think that the key is just to limit your serving size. I freeze it in 2T servings. I put each serving in the bottom of a muffin tray and pat it down and then freeze. The resulting disks get tossed in a large freezer bag for later.
You can also freeze plain basil. Wash and stem it, pat it dry and toss it with a little bit of olive oil. Then put it in a quart freezer bag and squish all of the air out, then freeze flat. This works with other leafy herbs too. I regularly freeze basil, cilantro and epizote.
That sounds interesting.... I try to do more than 50% raw diet some days much better some worse... well a lot of watermelon and salad..and watermelon and pesto. I was also reading a white kidney bean and pesto vegetable dip...So a tried batch 2 with almonds... the nuts help to burn fat and have enzymes and omega 3. Once again 2 cups of basil..or maybe 3. I don't measure... it tasted good and some went to spaghetti that I am making for some one.
current weight: 147.0
Fitness Minutes: (142,816) Posts: 22,462 8/3/13 8:58 P
Since we are talking about pesto here, I just came across this while cleaning out my emails. This " Minestrone Salad " recipe calls for pesto. Being that we are all avid gardeners this is a great recipe for us to use the bounty of our gardens. I would substitute zucchini for the asparagus since asparagus is no longer in season. You could actually use any veggies in your garden. I think fresh peas would go great in here too.
I personally am following a Raw diet but the next time I want something cooked, I will be making this.
I always freeze extra basil. I add to it throughout the summer and early fall. I have used frozen basil over a year old and it tastes just as fresh in my recipes.
One of my favorite ways to use my basil is when I make fresh linguine with clam sauce. I substitute basil in place of parsley as called for in most recipes. I make an awesome seafood pasta dish with fresh clams, shrimp, scallops, and calamari. I use the basil and not the parsley and everyone raves about it. The secret ingredient is of course the basil.
well I had some left over from the ice cube tray , half a small jar.. a couple of oz and I added it to spaghetti last night so I am totally motivated to make more for the winter... it was so good. .and if this batch had a hair less garlic... I think I used 6 cloves it would be great on pasta alone but adding it to the spaghetti the extra garlic was perfect
Hi all. I am new to this team and just happen to have a mit full of basil too. I am wondering if anyone has ever tried placing fresh basil in a plastic zip bag in the freeze for use later? I do it with parsley. It freezes well, then you just dip in take what you need and crumble it into what you are cooking. I was hoping to save it up and make big batches of pesto. These low fat versions look promising. Shannon
Experience is a hard teacher because she gives the test first and the lesson afterward;
Vernon Law (Major League pitcher)
current weight: 179.0
Fitness Minutes: (249,857) Posts: 8,566 8/1/13 2:18 P
these are great ideas I did a small one ice cube tray batch last night with a fair amount of walnuts, Himalayan pink salt, pepper some olive oil, garlic and some filtered water. tasted pretty good maybe too much garlic... I used 2 cups of basil, 100 grams of walnuts , a quarter cup of olive oil or less and a half a cup of filter water....
I still have 16 cups of basil left out there so I will try again soon while things are at their prime
Maybe I should have used lemon juice... a dash
current weight: 147.0
Fitness Minutes: (142,816) Posts: 22,462 8/1/13 7:24 A
You can make a delish low fat pesto by just eliminating the nuts in whatever recipe you are following. The nuts really only thicken the pesto. If you feel you really want the nuts just add a few at a time to taste. If you feel that you must have the nuts then swap out some chicken broth for some of the oil.
You can also go another route to go low fat and eliminate the cheese and add salt to taste to replace the missing saltiness of the cheese.
There are several recipes for pesto in the sparkrecipes.com section (under the articles and videos heading). If you type in "pesto" you also get recipes using pesto instead of just pesto recipes. They use varying amounts of oil, and you have to check carefully since some use 2TBSP for a serving size and some base it on 1TBSP. There are a couple of recipes that come to 44 calories per TBSP. recipes.sparkpeople.com/recipes.asp? fo od=pesto&a= is the link to the pesto recipe page which, as I mentioned, also includes recipes using pesto as an ingredient.
Well I look at my several container gardens of basil and it is time to do something with it...So I need to invent a freezer low-fat pesto ,,,, all suggestions welcome... I think last time I used walnuts instead of pine nuts... and it worked out good so I will do that again.
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