Basil Pesto

For a while I have wanted to make Basil Pesto but I was always discouraged by recipes calling for 1/2C - 3/4C of oil so when I was doing my daily search on Pinterest and saw a recipe from Tracey's Culinary Adventures for Creamy Basil Pesto that used Part Skim Ricotta and 2TB of Olive Oil I just knew I had to give it a try. This recipe makes a generous cup of pesto that can be used as a pasta sauce, spread or dip or a great sauce for chicken or vegetables. I used this tonight on pasta (2TB for 3oz of pasta) and will freeze the rest for later recipes (in a zip lock bag with all of the air pressed out of it to prevent freezer burn). I found the pesto to be quite tasty and the pan roasted garlic was a nice touch.

Basil Pesto: 1C / 16TB

3C Fresh Basil Leaves (Firmly packed in a measuring cup)
2TB Extra Virgin Olive Oil
1 Shallot
1/4C Part Skim Ricotta Cheese
1/2C Parmesan Cheese - Shredded
4 Garlic Cloves
Salt & Pepper

In a dry pan place the garlic cloves - still in their skins - over medium heat and cook for 5-7 minutes moving them around the pan so they do not burn. They will slowly toast and roast inside of their skins. Once toasted remove from their skins and add to a processor. Clean the basil leaves so no stems remain and rinse them thoroughly and pat dry with paper towels. Place the basil and all remaining ingredients in the processor and blend until a nice smooth consistency.

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WW: 15 Points Plus / Recipe, 1 Points Plus per Tablespoon.