Thursday, August 18, 2011
Lemon Basil Almond Pesto
Adapted from Tastespace
Makes 4 Servings
1 tsp lemon zest, finely grated
Juice from ½ lemon
50 grams almond slivers
1 packed cup basil (about 40 leaves)
1 tbsp minced garlic, jarred
1/8 tsp salt
2 tsp olive oil
2 tsp hot water
Add almonds to food processor. Puree. Add remaining ingredients except for water and pulse until well blended. If too thick, add hot water and pulse.
Additional Items to make Meal:
16 oz. chicken, diced and sprinkled with salt
8 oz. pasta, cooked per package instructions
Heat large pan sprayed with nonstick cooking spray over medium heat. Add chicken. Cook for 5-6 minutes until chicken is just cooked, still a little pink. Add pesto. Stir until blended well. Add cooked, drained noodles. Stir until well coated. Add 1tsp of hot water at a time to loosen up the mixture if need be. Divide into four servings. Top with additional basil as garnish if desired.
Nutritional Information (with Chicken & Pasta): 418 calories, 46 carbs, 11 fat grams and 36 protein grams.
Nutritional Information (pesto only): 94 calories, 4 carbs, 9 fat grams and 3 protein grams.
Review: Awesome. I'm a huge fan of lemon and basil anyway, so knew this would be a favorite. I was intrigued at using the almonds instead of the pinenuts, but it gave it a sweeter, nuttier flavor. I liked it a lot! This was more of a lime green than a deep green, but of course I could have added more basil. That's kind of the beauty of making your own pesto - you can add more amounts of low-calorie or no-calorie ingredients like lemon juice and basil to make it your own. We tasted as we made it (with cooked noodles - just dipped them into the blender). So while the above mixed worked for us (i.e. half a lemon of juice was plenty!), mix it up - just know that if you add more almonds or olive oil the nutritional information WILL be impacted. I hope this helps, I hope you try it and I hope you enjoy it as much as we did. I'll let you know how it freezes. :)