Pesto

This is lower fat but delicious.

I wanted flavor and yet it be not as high in calories and fat so I can be a bit more heavy handed with it. You don't need to use just basil. I have made some delicious pesto with a blend of basil and kale and also basil and arugula. I hope you enjoy! Fresh Pesto: This made two 1/2 pint jars. I added more salt to the recipe because I like salt. Minutes to Prepare: 15 Number of Servings: 16 Ingredients 4 cups Basil packed .25 cup, crumbled Feta Cheese (4 tbs) 4 tbsp Parmesan Cheese, shredded 3 tbs Lemon juice - 1 serving Cashew Nuts, Raw (1/4 cup) .3 cup Water, tap 5 tbsp Extra Virgin Olive Oil (1 tbs to top off each jar, so 3 tbs in mix 3 clove Garlic Directions Take stems off the basil. I packed the leaves fairly firm in the cup to measure. In food processor pulse all ingredients except 2 tbs of olive oil. Add salt for taste. Pepper if you want. Pack in 1/2 pint mason jars. Top with the remaining extra virgin olive oil to help keep the pesto green. This can be frozen so you have fresh pesto year round. I made 6 1/2 pints. Freeze with the lid off, then add the lids after. The feta is a nice flavor so you don't need to use as much parmesan or asiago ... I really used a small amount of the parmesan. I went 50/50 to calculate. I used cashews because it's what I had. It's also good with walnuts ... pine nuts are expensive. I've made it before with 1/2 kale and 1/2 basil and also 1/2 arugula. This is really a great nutrient dense fresh food. Serving Size: makes 2 1/2 pint jars. 16 servings (1/8 of jar) Nutritional Info Servings Per Recipe: 16 Amount Per Serving Calories: 64.4 Total Fat: 6.2 g Cholesterol: 3.0 mg Sodium: 48.0 mg Total Carbs: 1.5 g Dietary Fiber: 0.6 g Protein: 1.4 g