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Light Pesto Recipe

"I adapted this recipe by substituting fresh lemon juice for olive oil—cutting the fat, but not the flavor," says Cynthia Nardi from Uhrichsville, Ohio. "
TOTAL TIME: Prep/Total Time: 5 min. YIELD:5 servings


  • 4 ounces Romano cheese, cut into 1-inch pieces
  • 6 garlic cloves
  • 2-2/3 cups loosely packed fresh basil
  • 1/3 cup chopped walnuts
  • 3/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup lemon juice
  • Hot cooked spaghetti


  • 1. In a food processor, combine Romano cheese and garlic; cover and process for 30 seconds. Add the basil, nuts, salt and pepper; cover and process until combined, about 15 seconds. While processing, add the lemon juice; process about 15 seconds longer or until combined. Toss the spaghetti. Yield: 5 servings.

Nutritional Facts

One serving (1/4 cup pesto) equals 155 calories, 11 g fat (4 g saturated fat), 24 mg cholesterol, 626 mg sodium, 5 g carbohydrate, 2 g fiber, 9 g protein. Diabetic Exchanges: 2 fat, 1 vegetable.