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.
Dances: salsa (standard/LA), casino, rueda de casino, cumbia Colombiana, bachata, mambo, cha-cha-chá, merengue, reggaetón.
Currently learning: Mexican cumbia, danzón, Cuban rumba
Dances to Learn in the future: flamenco, tango Argentino, samba, belly dancing, bhangra, ballroom rumba
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