June 27, 2012

UFG Creamy Pesto

Happy Hump Day!

Let me start by telling you one of my favorite things about summer:  Herbs from my garden.  I always do the staples: Basil, Mint, Rosemary and Parsley.  Amazing.  I put them in and on everything. 
Imagine my shock and sadness when I looked up how many calories are in my favorite summer time savory treat ever, Pesto.  SHOCK AND SADNESS, friends!

Well, I fixed that right up with my UFG Creamy Pesto.  It only uses 1 tbsp of olive oil (so make it a good one!) and fat free ricotta.  Holy crap is it delish.  I use all the herbs.  Every single one of them.  Not just basil.  So be creative with your pesto - change it up! Every result is amazing.

I'm pretty sure I'll be eating this all summer long.
Recipe after the jump!

Fresh herbs (I used mostly basil, some mint, rosemary, and parsley) - probably around a cup
1 tbsp good olive oil
2 tbsp fat free ricotta
1 tbsp water
1 tbsp Locatelli cheese

Put all ingredients in a food processor and blend until smooth. 

Will make around 3/4 cup of pesto.  I served over Smart Taste pasta and shrimp - but it's amazing on chicken, burgers, turkey - anything!

Calories: 180 for full recipe
Calories in regular pesto: around 1239 per cup

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