A Light and Easy Summer Pesto

Our Pesto Recipe is Rich in Summer Flavor, Light on Calories with a Little Bit of Ricotta Magic.

Craving a light and zesty restaurant quality pesto? What if I tell you our healthy pesto recipe promises to deliver a low fat, low calorie summery flavored sauce. This recipe is your answer! Crafted from a bountiful harvest of fresh basil, our ingenious twist creates a lighter, calorie-conscious sauce without compromising on taste. Get ready to add this meal to your summer recipes repertoire and lighten up a classic pasta dish with this bold, restaurant quality pesto and savor the taste of summer with every bite.

Where did Pesto Originate?

Pesto traces its origins back to sunny Liguria, a region in northern Italy. More specifically, the city of Genoa is ground zero for the creation of this vibrant sauce. At its core, pesto is a magnificent combination of simple, fresh ingredients: fragrant basil, pungent garlic, pine nuts (also called pignoli nuts), luscious olive oil, and a sprinkle of cheese. Interestingly, all these ingredients are native to the region, making pesto a true celebration of Ligurian bounty!

The name “pesto” comes from the Italian verb “pestare,” which translates to “crush.” The root word from which this dish derives its name perfectly reflects the traditional way pesto is made. Imagine a rustic kitchen in Liguria, Italy. Fresh ingredients like basil, garlic, pine nuts, and cheese are pounded together in a ceramic or marble mortar and pestle. This crushing action creates a vibrant green sauce with a wonderfully rustic texture and a burst of zesty aroma.

How is Pesto Made?

Beat the Summer Heat with this No Cook Recipe! Looking for the ultimate summertime sauce? Look no further! This vibrant recipe requires zero cooking, making it perfect for those hot days. Freshness is key, so simply pick or purchase some beautiful basil leaves and give them a gentle wash.

Traditional Technique: For an authentic experience, embrace the rustic charm of a mortar and pestle. Start by crushing a clove of garlic, followed by the fragrant basil leaves. Next, add the pine nuts and continue crushing until everything is well combined. Slowly incorporate the cheese, crushing it along with the other ingredients. Finally, drizzle in olive oil and a pinch of salt, stirring until fully incorporated.

Modern Convenience: Short on time? No worries! A food processor can easily replicate the mortar and pestle method in seconds. Simply add the garlic and pine nuts and pulse into small pieces. Than add the basil, close the cover and slowly add olive oil while the processor runs. Pulse until you achieve your desired consistency. Then mix in the cheese, salt and pepper. Most people won’t be able to tell the difference between the two methods, so feel free to choose whichever suits your kitchen setup and time constraints.

What if I don’t have Pignola nuts?

Pine nuts can be found at most grocery stores, or online. Want to make this sauce but don’t have pine nuts in the pantry? Walnuts which are more common in America are a credible substitute.

Will Pesto go bad, can it be Frozen?

Storing: Freshness is king when it comes to this summertime favorite. Leftovers can be stored in the refrigerator for a few days, but the vibrant flavor will start to mellow. If you crave the peak experience, enjoy it fresh!

Freezing: While pesto can be frozen, it’s important to manage expectations. Freezing can cause the basil to develop a slightly bitter taste. It’s perfectly safe to consume this frozen, but the flavor won’t be quite the same.

Fresh is Best: This recipe’s simplicity makes fresh pesto an easy option. Why settle for anything less than the full flavor potential? Whip up a batch whenever the craving strikes!

What makes your Pesto recipe Lighter and low calorie?

A traditional basil-based sauce is made with all natural ingredients, but includes a full cup or more of olive oil and a half cup of Parmesan or Pecorino Romano. This makes the traditional version quite laden in calories and fat.

The nutritional profiles only include the sauce, no pasta or other options and was for eight servings. Quickly, the light pesto (88 calories) has 45% fewer calories than traditional (159 calories), 47% fewer grams of fat (8 grams vs 15 grams) and half the saturated fat. Yup, and it’s delicious. Eating light was a never better bargain.

Would we make this version when entertaining? Absolutely!! Once you try our version, you’ll see why it is difficult to go back to the traditional way. Since coming up with this recipe, we’ve never looked back.

Light & Zesty: A Weeknight Pesto Twist: This vibrant basil sauce takes a lighter turn! Made with all-natural ingredients, we’ve reduced the traditional full cup (or more) of olive oil and pecorino cheese for a healthier amount. To compensate, we’ve substituted more than half the oil and cheese with creamy ricotta, creating a delightfully lighter and more summery pesto.

Perfect for Busy Weeknights: This twist keeps the dish zesty, refreshing, and perfect for those quick weeknight meals. It’s a healthy addition to your weeknight summer menu, and the best part? It’s incredibly easy to make!

How to add some extra nutritional value

Try substituting some spinach, kale, Swiss chard or any green for some of the basil for a slightly different flavor and added nutrition to the sauce.

What can I serve with Pesto?

This vibrant summer sauce traditionally reigns supreme over a bed of pasta. It’s a classic dish perfect for showcasing fresh summer basil, but thanks to modern grocery stores, you can enjoy it year-round.

But wait, there’s more! We love to take this classic summer sauce beyond the pasta bowl. This dish can easily be a meal on its own, we suggest you try pairing it with blackened chicken for a delectable contrast in flavors. The sweet and savory notes of the basil based sauce beautifully complement the bold spicinessof blackened chicken. It’s a unique combination you won’t often find at restaurants, and we think you’ll be surprised at how well they work together!

Beyond the Bowl: Creative Ways to Enjoy Pesto. While pasta is a classic pairing, this vibrant sauce is extremely versatile! Here are some of our favorite ways to enjoy it beyond the traditional bowl:

• Pesto with Pizza. Drizzle some on the dough before adding your toppings, or drizzle a fancy pattern on the top of your pizza to add an herby, slightly salty and zesty zing to your pizza.
• Pesto for Sandwiches. Instead of mustard or mayonaise, try dressing your sandwich with this sauce for a summertime injection of deliciousness. It will go well with most lunch meats, salads or any filling you may want to make into a sandwich.
• Pesto and Eggs. Eggs for breakfast can become extremely ordinary. Try adding some of this sauce to your eggs while cooking, or spread some on your toast or English muffins to make a special egg sandwich.
• Pesto with Gnocchi or Tortellini. Some may say, this is pasta. Not really. Try it with these instead of traditional pasta for a special treat.
• Pesto with Zuchini. Slice your zucchini on a mandolin and grill. Top the grilled zucchini with this sauce to create a summer favorite we enjoy when we start harvesting our zucchini . This also works well with eggplant or any other vegetable you can grill.
• Pesto with meatballs. Yup, this works with meatballs. This sauce with meatballs and pasta is a delicious way to enjoy your meatballs and pasta with a summer flair.
• Pesto with tomato sauce or sun dried tomatoes. These options are not traditional but when mixed with marinara or chopped sun dried tomatoes, the flavor of the dish is outstanding. We have started seeing pizzas topped with marinara and pesto on our Instagram stories.

How do I make your light Pesto Recipe?

Beat the summer heat with our light and easy recipe! This authentic Italian dish comes together in minutes, without dirtying a single pot or turning on the stove. All you need is a pestle and mortar, or for a quicker option, a food processor.

Let’s make Fresh and zesty pesto in minutes! This vibrant basil classic Italian recipe comes together with minimal effort, perfect for a summery weeknight meal. Here’s what you’ll need:

• 3 cups fresh basil leaves: Grab them from your garden for a burst of homegrown flavor, or pick some up at the grocery store.
• Garlic and pine (pignoli) nuts: These add a nutty depth to the pesto.
• High-quality olive oil: Use a good quality extra virgin olive oil for the best flavor.
• Ricotta cheese: This adds a touch of creamy richness to the pesto.
• Pecorino Romano or Parmesan cheese: Choose your favorite for a salty, umami kick.
• Salt and pepper: To taste, of course!

Here’s how to make it:

1. Crush or pulse the garlic and pine nuts: If you’re using a mortar and pestle, get those muscles working! For a quicker option, use a food processor and pulse them to a coarse consistency.
2. Add the basil: Next, incorporate the fresh basil leaves. Either crush them in the mortar or pulse them in the food processor.
3. Slowly drizzle in the olive oil: This will help create a smooth, silky pesto.
4. Mix in the ricotta cheese: Stir it in gently until fully combined.
5. Season with cheese, salt, and pepper: Finally, add your chosen cheese, salt, and pepper to taste. Your pesto should have a thick, chunky consistency.

Your delicious pesto is complete! Here’s how to turn it into a delightful summer meal:

1. Cook your favorite pasta: Gnocchi, cavatelli, or any other short pasta works great. Love spaghetti, sure why not! Boil it according to package instructions until al dente (slightly firm to the bite).
2. Reserve some pasta water: Before draining, scoop out about a cup of starchy pasta water and set it aside. This magic ingredient will help create a creamy sauce.
3. Combine pasta and pesto: Drain the pasta and return it to the pan. Toss it with the pesto. It might look a bit dry initially, but don’t worry!
4. Transform it into a creamy dish: Here’s where the pasta water comes in. Slowly add about half a cup of the reserved water to the pasta and pesto mixture, while constantly stirring. You’ll see the sauce start to become creamier.
5. Adjust the consistency: Use your best judgment to add more pasta water, a little at a time, until the pasta is coated in a luxurious, creamy sauce. Remember, you can always add more water, but you can’t take it away! Stop adding water once the pasta reaches your desired creaminess, without being soupy.

Ready to enjoy your pesto without pasta? Try some of the delicious alternatives above:

• Need a quick topping? Spread or spoon on top of eggs, pizza, grilled vegetables, or even a sandwich for a blast of summer.
• Get creative! We’d love to hear your favorite ways to use pesto. Share your ideas in the comments below!

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