Low Fat Basil Tomato Pesto

1. 1

   To toast pine nuts, spread them on an un-oiled baking sheet and bake in oven at 350 for about 3 to 5 minutes until just slightly deepened in color.

2. 2

   Rinse and drain fresh basil leaves.

3. 3

   In a blender or food processor, combine basil, tomatoes, garlic, pine nuts and salt, and puree until smooth.

4. 4

   Have a rubber spatula handy to scrap down the sides of the blender as you process.

5. 5

   Because there is no oil in this recipe, it takes a bit more coaxing to get the mixture smooth.

6. 6

   Pesto is great served immediately, but can be refrigerated for 3-4 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.