Low Calorie Pesto Sauce – How to Make an Easy, Fresh Basil Pesto
This post contains affiliate links. I may earn a commission if you make a purchase through these links, at no extra cost to you.
I make this low-calorie pesto sauce recipe over and over again. It’s one of those things I always keep in the fridge because it goes on everything. Pasta, sandwiches, wraps, eggs, crackers, it’s even good stirred into soup. It’s quick to make, lightened up, and honestly tastes fresher than anything you’ll buy at the store.
This is a classic basil pesto with Parmesan cheese and pine nuts, but I lighten it up with less oil, extra fresh basil, a splash of lemon juice, and some water to get the texture right. The result? The flavor you expect from pesto, but with about half the calories and fat.
What Is Pesto?
When I think of pesto, I picture warm, crusty bread and fresh pasta in the Italian countryside (even though I’ve never been there). Pesto is basically summer in sauce form. Traditionally, it’s made with basil, pine nuts, Parmesan, garlic, and olive oil, blended into a thick green sauce. The word “pesto” actually comes from the Italian word that means “to crush” (because it used to be made with a mortar and pestle. No blenders back in the day!).
It’s bright, garlicky, and ridiculously versatile. You can toss it with pasta, spread it on sandwiches, cook eggs in it, use it as a dip, or even drizzle it over roasted veggies or chicken.
Ingredients in Basil Pesto Sauce
Pesto is so easy to make! Here’s what goes into my skinny pesto (and some easy swaps):
- Fresh basil (about 2 cups, packed) – If you’ve got extra basil on hand that’s starting to wilt, this recipe is the best way to use it up. Just throw it all in there.
- Garlic – Fresh cloves or the jarred kind if that’s what you have.
- Parmesan cheese – Traditional pesto flavor, but you can use dairy-free parm if needed.
- Pine nuts – Delicious and traditional, but not required.
- Olive oil – Just a touch, since this is a low-calorie version. Flavored oils are fun to try, too. I used garlic olive oil for this batch, and it was great.
- Lemon juice – Fresh or bottled. Adds brightness and helps keep the pesto green.
- Water – My trick for keeping it lighter while still smooth.
Pesto can be made with other alternative ingredients, too! If you don’t have pine nuts, try walnuts or pistachios. No basil? Try roasted bell peppers or arugula. Add something to your pesto – try crushed red pepper to give it a kick, or add some sun-dried tomatoes! It’s fun to try different flavors, and pesto is easy to make (and eat)!
How to Make Pesto With Fresh Basil
Pesto is one of the easiest sauces to make. There are only 3 steps for how to make pesto:
- Wash your basil and let it drain a bit. (It’s fine if it’s still a little damp.)
- Add basil, garlic, cheese, nuts, lemon juice, olive oil, water, and seasoning to a blender or food processor.
- Blend until smooth! That’s it.
If you want it thinner, add a splash more water or oil. If you want it thicker, toss in more basil or nuts. Super forgiving. Easy, right?!
How to Make Dairy-Free Pesto or Pesto Without Pine Nuts
Pesto is naturally versatile. Here are two easy variations:
- Nut-free pesto – If you have an allergy or just don’t like pine nuts, swap in sunflower seeds or pumpkin seeds. You’ll get the same texture without the nuts.
- Dairy-free pesto – Skip the Parmesan cheese, or use a dairy-free one. I like this dairy-free parmesan alternative. Nutritional yeast also works — just use about half the amount since it’s strong in flavor.
How to Freeze Pesto
When I say I freeze everything, I really do freeze everything. As a single mom, when I make a recipe, there are always leftovers. So, I freeze A LOT of recipes into individual portions for me to pull out for a quick meal for one. Pesto is very easy to freeze. Here’s my system:
- Spoon pesto into an ice cube tray (I love these silicone trays with lids).
- Freeze until solid, then pop the cubes out and transfer to a freezer bag.
- Pull out however many cubes you need when cooking — no food waste, no defrosting a whole jar.
Pesto will stay good in the freezer for 2–3 months.
Why you’ll love this low-calorie pesto
- Lighter but still full of flavor
- Quick and easy (done in 10 minutes)
- Freezer-friendly for meal prep
- Works on everything from pasta to snacks
- Customizable for allergies or whatever you’ve got in the pantry
So yeah — smother it on everything and ENJOY!
Low-Calorie Pesto Sauce Recipe (Light Basil Pesto)
Equipment
Ingredients
- 2 cups fresh basil leaves, packed and washed
- 3 cloves garlic (or 1–2 tbsp jarred garlic)
- 4 tbsp grated Parmesan cheese
- 1/4 cup pine nuts or other type of nut
- 1 tbsp olive oil
- 2 tbsp lemon juice (fresh or bottled)
- 6 tbsp water (adjust if basil is still wet)
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- 1. Wash basil and set on a kitchen towel to dry.2 cups fresh basil leaves, packed and washed
- 2. Add all ingredients to a blender or food processor.3 cloves garlic (or 1–2 tbsp jarred garlic), 4 tbsp grated Parmesan cheese, 1/4 cup pine nuts or other type of nut, 1 tbsp olive oil, 2 tbsp lemon juice (fresh or bottled), 6 tbsp water (adjust if basil is still wet), 1/4 tsp salt, 1/4 tsp black pepper, 2 cups fresh basil leaves, packed and washed
- 3. Blend until smooth.
- Store in a jar in the fridge, or freeze in small portions for later.
Notes
- This recipe isn’t super strict with measurements. I typically eyeball the amount of basil. If I have a bunch that I need to use up, I’ll add more. It will just result in a slightly thicker sauce, but it will make more pesto.
- I have 10 servings listed on here, but it really varies depending on how you are using the pesto. The recipe will make about 1 cup or a little more.
- If my basil is still a little wet from washing it, I’ll typically use a little less water. Or, if you want a little thinner sauce, you can add more water as well.
- Sometimes the sauce will turn a tiny bit brown on top after a few days of being in the fridge. This is just because of the fresh basil. I either give it a stir in the jar and mix it in, or I’ll scoop out the brown.
- Definitely enjoy this pesto within 1-2 weeks.
Nutrition
FAQs About Low-Calorie Pesto Sauce
Yes! You don’t have to use pine nuts in pesto. Walnuts, almonds, pistachios, or even sunflower or pumpkin seeds all make great substitutes. I often use walnuts when I don’t have pine nuts on hand.
If you want dairy-free pesto, simply leave the Parmesan out or use a dairy-free parmesan. Nutritional yeast works too, but use about half the amount since it has a strong, cheesy flavor.
Fresh basil oxidizes quickly, which causes browning. Adding lemon juice helps keep your pesto greener longer. If the top still turns a little brown in the fridge after a few days, just stir it back in — it’s still totally fine to eat.
Absolutely. Pesto freezes really well. My favorite method is spooning it into an ice cube tray, freezing, then popping the cubes into a freezer bag. That way, you can grab a cube or two for pasta, eggs, or sandwiches anytime without defrosting the whole batch.
Yes! By swapping some of the olive oil for water, this recipe cuts the fat and calories almost in half compared to traditional pesto. You still get that bold basil and garlic flavor, but it’s much lighter and better for everyday use.
Make sure to tag me @foundre.life on Instagram and leave a review or comment if you make this low-calorie pesto recipe. ENJOY!
One Comment