Pesto (without nuts) – Pistou Recipe


Fresh basil has an incredible smell. If you can get some that is still growing and you cut the leaves off as needed, it will taste so fresh and amazing.

I’ve also discovered that fresh mozzarella cheese melts and stays looking like cheese better than any processed, bagged mozzarella. So I’ve completely switched over.

Try this, you won’t be disappointed:)


• 1 cup fresh basil leaves (about a cup after being chopped by hand)

• 2 clove garlic (pressed)

• 1/4 cup parmesan cheese, grated (or shredded chopped) cut this amount down if counting calories

• just a squeeze of lemon juice

• 3-4 tbsp of olive oil (when adding, it may not seem like enough…but it is) see modifications below for better alternatives to High calorie/fatty OIL.

• Salt and pepper to taste (just a little of each)


Mix all together in a mixing bowl.

Recipe Modifications: (from

Since one of the main ingredients in pesto sauce is high-calorie, high-fat olive oil, make some modifications to the traditional recipe to make it lighter. Use a ratio of about three parts of low-sodium chicken or vegetable broth to one part of olive oil. Broth is naturally low in fat and calories, so you can enjoy your favorite sauce without feeling guilty. Basil and garlic contribute very few calories to your recipe, so bulk up on these ingredients.