Here’s another recommended recipe we found from mcfuturefitness.com.
Reference Link:
Low Calorie Pesto:

• 80g fresh basil (about one plant) (you can also use frozen)
• 80g spinach
• 1 garlic clove
• 1/2 juice of a lemon
• 30g grated parmesan cheese
• 30g pine nuts
• 15ml olive oil
• salt and pepper to taste
• 120 ml water

• Add oil, water, lemon juice, grated garlic, parmesan and pine nuts to food processor.

• Next add in as much basil and spinach as you can fit in. 

• Blitz and repeat until all the basil and spinach is used.

• Taste and season as required with salt and pepper.

• Blitz again and store in an airtight container.

• Pesto keeps in the fridge for up to a week.

Serving: 40g | Calories: 64kcal | Carbohydrates: 2g | Protein: 2g | Fat: 5.5g

Jeannie notes.. Above is curated for evaluation and recommendation from mcfuturefitness.com

Read full article here:
Low Calorie Pesto

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