Homemade Pesto

9 Jul

So, I grew a couple things in my yard, for the first time this year! Basil, and Cilantro 🙂 Tragically, the Cilantro did not make it. But the Basil did GREAT, and led to this lovely Pesto, which I served with Zucchini noodles 🙂 YUM. A couple of notes: Pesto is very caloric, so I made a small batch full of rich flavor, to use in combination with a very low-calorie alternative to pasta. It was delicious. Because a little goes a long way, I recommend this pesto as a compliment to grilled chicken, or a lovely side dish. One last thing. Traditionally, pesto is made with pine nuts. but I chose almonds because they are lower in calories, and lend the same nutty flavor to the dish.


  • 1 cup fresh basil leaves
  • 2 tbsp slivered almonds
  • 1 tbsp minced garlic (or 1 clove fresh, chopped)
  • 1 tsp lemon juice
  • 1 1/2 tbsp Olive Oil
  • 1 tbsp shredded parmesan (the shreds, not the powder)
  • Salt and Pepper to taste



1. Place everything but the Olive oil into the food processor. You’ll want to use a small food processor, and you may need to scrape the sides down periodically to continue blending. Due to the small portion size, the pesto may collect around the edges of the food processor.

2. Once all other ingredients are well blended, add Olive oil and pulse until all ingredients are smooth.


Makes about 3 tablespoons=144 Calories per tablespoon

Approximately 3 weight watchers points plus per serving.


One Response to “Homemade Pesto”


  1. Zucchini Noodles with Pesto and Sun Dried Tomatoes | Mommy's on a diet - July 9, 2014

    […] This easy side item was delicious! I really liked the last minute addition of sun dried tomatoes. I hope you like it. Can’t wait to serve it with a nice grilled chicken or fish!  If you want the Calorie Content, recipe, etc for Just the Pesto, click here. […]


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