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Light Pesto

"'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. '"
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Ingredients

5 m servings
Original recipe yields 5 servings

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Directions

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  • Prep

  • Ready In

  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.

Footnotes

  • Nutritional Analysis: 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.

Reviews

Read all reviews 14
  1. 14 Ratings

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Most helpful positive review

I made the recipe as is at first, it was nice and had a little zing to it from the lemon. I made a second batch with olive oil and mixed it together. I like it best when mixed but can/will use j...

Most helpful critical review

This is very zesty, definitely not your traditional pesto. If you are looking for a real pesto recipe, this is NOT it. It has a strange "kick" to it, and even though I love lemon I was a bit ove...

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I made the recipe as is at first, it was nice and had a little zing to it from the lemon. I made a second batch with olive oil and mixed it together. I like it best when mixed but can/will use j...

I thought this was an excellent alternative to oily pesto. The only thing I changed was to use parmesan instead of romano (since that's what I had on hand), and added about 1/4 cup water to thi...

Delish pesto that's low fat, awesome! I subbed parmesan for romano, spinach for basil, and almonds for walnuts because that's what I had on hand... and drizzed in a couple tablespoons of olive o...

I really liked the flavor of this, and it's nice to have pesto without all of the fat. Next time I will try it with pine nuts and add some spinach.

I am giving this 5 stars for being a very very good light pesto recipe. I slightly prefer regular pesto with the oil in it, but this really tasted quite close to the "real" thing. I used fresh...

WOW...I kept reminding myself that there was no oil! I will be making this a lot! I made the pesto the day before and added some pasta water to thin it out a bit. Great recipe!!

This is a great pesto recipe - I don't even miss the olive oil. I added a few leftover sun dried tomatoes and instead of pasta, I tossed this with grilled chicken. VERY good!

This is very zesty, definitely not your traditional pesto. If you are looking for a real pesto recipe, this is NOT it. It has a strange "kick" to it, and even though I love lemon I was a bit ove...

It was ok given how it is much lower in fat than regular Pesto. But the lemon flavor overwhelmed for me.