This easy, flavorful pesto sauce makes a perfect topping for all kinds of meats and pasta dishes.

Source: Diabetic Living Magazine


Recipe Summary test

15 mins
15 mins


Ingredient Checklist


Instructions Checklist
  • Heat an 8-inch skillet over medium. Add pine nuts; cook and stir 2 to 3 minutes or until golden (see Tips). Remove from skillet; cool.

  • In a food processor, combine nuts, basil, celery, parsley, Parmesan cheese, yogurt, balsamic vinegar, garlic, salt, and pepper. Cover and process until finely chopped, scraping bowl as needed. Add oil. Cover and process until combined.


Tips: Nuts can burn easily. Keep a close eye on them while toasting.

Do not use basil stems that are woody since they will not puree well. Some leaves are needed for this pesto, but use your wilted leaves that are on their last leg!

To use with pasta, stir enough water into the pesto to reach desired consistency. For each serving, combine 1/2 cup hot cooked whole grain pasta and 2 Tablespoons pesto. Nutrition analysis per serving: 183 calories, 7 g protein, 21 g carbohydrate, 8 g total fat (1 g saturated fat) 2 mg cholesterol, 2 g fiber, 2 g total sugar, 10% Vitamin A, 6% Vitamin C, 114 mg sodium, 5% calcium, 11% iron // Exchanges: 1 1/2 fat, 1 1/2 starch // Carb Choice: 1 1/2

Nutrition Facts

2 Tablespoons
78 calories; protein 2g; carbohydrates 2.3g; dietary fiber 0.4g; sugars 1.2g; fat 7g; saturated fat 1g; cholesterol 1.7mg; vitamin a iu 506.9IU; vitamin c 3.5mg; folate 9.8mcg; calcium 41.1mg; iron 0.5mg; magnesium 14.9mg; potassium 67.6mg; sodium 101.8mg.

1 1/2 fat