Low Fat Basil Pesto

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Pesto is among the most popular flavoring ingredients for pasta in the Italian cuisine. I have been experimenting with a vegan alternative to traditional pesto sauce. Today I present to you, my take on basil pesto with a quirky twist,  that is as flavorful as it is healthy.

Ingredients :

½ cup  Zucchini diced

¼ cup  Fresh Basil leaves

¼ cup  Pine nuts

2 oz    Tamarind pulp

2 oz    Sesame seeds

2 oz     Cilantro

2         Garlic Cloves

½        Serrano pepper

½         tsp  Salt

1         tbsp Olive oil

1 oz    Fresh Lemon juice

Serving size Prep time Cook time Passive time
2 20 minutes 0 Minutes 0 Minutes

 

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Step 1 :

Add diced zucchini, basil leaves, pine nuts, tamarind pulp, Sesame seeds, cilantro, garlic, Serrano pepper and salt to a blender and blend until smooth. The amount of garlic and pepper can be adjusted according to your preference.

The tamarind pulp is mainly used as a replacement for the tartness/tangy-ness of Parmigiano-Reggiano and Pecorino cheeses that are generally used in traditional pesto. The other non traditional ingredients like zucchini, sesame, cilantro and  the Serrano pepper give this version a uniquely distinct flavor and texture that goes well with the raw vegan zucchini pasta that will accompany this pesto.

You can add a dash of lemon juice to the pasta to make it more flavorful. The recipe makes two servings of this delicious goodness and if you feel like it, go ahead and have seconds. It is absolutely good for you 🙂

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I would love to hear your feedback on this recipe. I hope you will love this fresh healthy quirky bold pesto with your favorite pasta. My recommendation would be the raw zucchini pasta that has been featured as one of my earlier recipes. Eat healthy and be happy !! 🙂

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I’m doing a 21 day detox regimen and you can see a new recipe each day for the next 12 days. Make sure to follow the rest of the simple and easy recipes.

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