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Pesto

September 23, 2019

 

 

 This is lower fat but delicious. 

 

I wanted flavor and yet it be not as high in calories and fat so I can be a bit more heavy handed with it. You don't need to use just basil. I have made some delicious pesto with a blend of basil and kale and also basil and arugula.

I hope you enjoy!

Fresh Pesto: This made two 1/2 pint jars. I added more salt to the recipe because I like salt.

Minutes to Prepare: 15
Number of Servings: 16

Ingredients

4 cups Basil packed
.25 cup, crumbled Feta Cheese (4 tbs)
4 tbsp Parmesan Cheese, shredded
3 tbs Lemon juice -
1 serving Cashew Nuts, Raw (1/4 cup)
.3 cup Water, tap
5 tbsp Extra Virgin Olive Oil (1 tbs to top off each jar, so 3 tbs in mix
3 clove Garlic

Directions

Take stems off the basil. I packed the leaves fairly firm in the cup to measure.
In food processor pulse all ingredients except 2 tbs of olive oil.
Add salt for taste. Pepper if you want.
Pack in 1/2 pint mason jars. Top with the remaining extra virgin olive oil to help keep the pesto green.
This can be frozen so you have fresh pesto year round. I made 6 1/2 pints. Freeze with the lid off, then add the lids after.

The feta is a nice flavor so you don't need to use as much parmesan or asiago ... I really used a small amount of the parmesan. I went 50/50 to calculate. I used cashews because it's what I had. It's also good with walnuts ... pine nuts are expensive.

I've made it before with 1/2 kale and 1/2 basil and also 1/2 arugula. This is really a great nutrient dense fresh food.

Serving Size: makes 2 1/2 pint jars. 16 servings (1/8 of jar)

Nutritional Info
Servings Per Recipe: 16
Amount Per Serving
Calories: 64.4
Total Fat: 6.2 g
Cholesterol: 3.0 mg
Sodium: 48.0 mg
Total Carbs: 1.5 g
Dietary Fiber: 0.6 g
Protein: 1.4 g  

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