From your Bariatric nutrition team
This lightened up, nut-free version of pesto is a great way to use excess basil from your garden or the farmer’s market. It’s delicious served over a mild white fish, mixed into zucchini zoodles or as a dip for shrimp.
Makes 6 servings.
- 1 ½ cups fresh basil leaves
- 1 avocado, halved, pitted, and peeled
- ½ cup water
- ½ cup grated parmesan or Pecorino Romano cheese
- Juice from 1 lemon
- 2 to 3 cloves of garlic, peeled and chopped
- Salt and pepper to taste
Add the garlic, lemon, cheese, avocado and basil to a food processor. Pulse several times until smooth. Add water slowly until you have the desired consistency.
Nutrition information: 95 calories, 3g protein, 6g carbs, 7g fat