Creamy Low Fat Pesto

1. 1

   Toast the garlic in a dry skillet over medium heat until it colors a bit on the outside--about 10 minutes.

2. 2

   Cool the garlic, then press it through a garlic press or mince with a knife.

3. 3

   Put the basil in a heavy-duty gallon sized bag and pound the bag with a meat pounder or rolling pin until it's bruised.

4. 4

   Process the garlic, parmesan cheese, ricotta, oil, basil, shallots and 1/2 teaspoon salt in a food processor until smooth--about 30 seconds.

5. 5

   Scrape down the sides of the processor as needed.

6. 6

   Transfer to a small bowl and add salt and pepper to taste.

7. 7

   Cook 1 pound of pasta in your desired shape, drain and toss with the pesto.

8. 8

   Serve with more parmesan.

* Per serving · 4 servings · Values may vary.

No additional tips available.