This delicious pesto takes perfect on top of pizza for a light and delicious dinner or even appetizer. This recipe is from The Skinny Rules (Publisher: Harlequin Non-Fiction, see page 108), it's a recipe from a cousin of mine, Kristine Schoembs. What I love about this recipe is that it is only 45 calories per serving, which is much less from traditional pesto that can be loaded with calories. While the calories in pesto mostly come from healthy fats from nuts and oil, it can be hard to save enough calories in a day for a rich pesto.
Skinny Rules Pesto
Serves 8 (1 oz servings)
2 cups fresh basil leaves
1/2 cup veggie or chicken broth
1/4 cup grated Parmesean cheese
1 tablespoon extra virgin olive oil
2 - 3 garlic cloves
Combine all the ingredients in a blender and blend! Store pesto in the refrigerator in an airtight container.
Nutrition facts (per flatbread pizza*): 50 calories, 3 grams fat, 1 gram saturated fat, 0 grams trans fat, <5 milligrams cholesterol, 100 milligrams sodium, 6 grams carbs, 3 grams fiber, 0 grams sugar, 3 grams protein
SUMMER PESTO PIZZA
Whole grain flatbread of choice (approximately 150 calories)
1/4 cup feta cheese
1 oz Skinny Rules pesto (See recipe above)
Toppings of your choice: sliced olives, mushrooms, zucchini, olives, arugula, basil leaves, etc.
Preheat the oven to 400 degrees F.
Top the flatbread with pesto and spread evenly around. Then top with feta cheese and toppings of choice.
Bake for 10 minutes, until the cheese is warm and melted. Slice and serve.
Nutrition facts (per flatbread pizza*): 273 calories, 9 grams fat, 5 grams saturated fat, 0 grams trans fat, 30 milligrams cholesterol, 620 milligrams sodium, 39 grams carbs, 22 grams fiber, 2 grams sugar, 12 grams protein
*Nutrition facts based on a Millet & Flax Flatbread (150 calories) and sliced zucchini for a topping, note: the flatbread selected and the toppings will impact the nutrition fact data.