Most fitness foodies get very excited when a recipe turns out green. What they instinctively know is that the dish is packed with phytonutrients, as is the case with this super delicious (and very green) pesto. Normally, pesto sauce is made with lots of basil, pine nuts, Parmesan cheese, garlic and a LOT of olive oil. EVOO, while good for you, is still high in fat for the portion you get. It’s easy to obliterate your fat ratio for the day with one restaurant serving of pesto sauce. Enter this modified version of pesto, which still packs in some healthy fats, with an even bigger punch of vitamin goodness from a big handful of spinach. The fun part about this recipe is that you can add a little avocado for creaminess on top of pasta (or a pasta substitute, like Miracle Noodles or spiraled zucchni), or simply omit the avocado and use to make a delicious tortilla pizza. How’s that for versatility?!
- Green Super-Food Pesto
1/2 cup fat-free Ricotta
1/2 cup fresh basil
big handful of fresh spinach
1/4 of an avocado, sliced (omit if baking in oven for pizza)
1 tablespoon lemon juice
2 tablespoons Parmesan
1/2 tsp Mrs. Dash garlic or onion flavor seasoning
1 tsp crushed garlic
1 wedge Laughing Cow Cheese (herb flavor)
2 tablespoons dry roasted pistachios (garnish on top or add into the blender, or do half and half)
Directions for Pesto sauce for noodles*:
Toss all the ingredients into a mini food processor or magic bullet. Stir into heated noodles of choice. Add protein of choice (grilled chicken is good) to suit your ratios.
*If you make a pizza, simply omit the avocado. Spread over a tortilla and top with chicken. Bake for 9 minutes at 400 degrees.
Serves 2. Calories (Just the sauce): 167, Protein: 12, Fat: 9, Carb: 8.5