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🍽️ Light Pesto

51 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Heat a pan without oil or butter.
  2. 2. Roast the pine nuts until golden brown.
  3. 3. Remove the pine nuts from the pan and set them aside.
  4. 4. Peel the garlic clove.
  5. 5. Chop the garlic coarsely.
  6. 6. Rinse the beans in a colander under cold water.
  7. 7. Let the beans drain well.
  8. 8. Place the roasted pine nuts, beans, and garlic in a tall container.
  9. 9. Add the olive oil.
  10. 10. Blend the mixture briefly with a hand blender.
  11. 11. Wash the basil.
  12. 12. Shake the basil dry.
  13. 13. Pluck the leaves from the stems.
  14. 14. Chop the basil leaves coarsely.
  15. 15. Add the chopped basil leaves to the puree mixture.
  16. 16. Blend everything briefly again.
  17. 17. Grate the Parmesan finely.
  18. 18. Stir the Parmesan into the pesto.
  19. 19. Season the pesto with salt and pepper.
  20. 20. Use the pesto immediately or fill it into a screw-top jar.
  21. 21. Store the pesto in the refrigerator.
  22. 22. Consume the pesto within 2 to 3 days.

Nutrition per serving