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The most delicious homemade skinny basil pesto ready to be added to a great bowl of pasta
4.2 from 65 votes

Skinny Basil Pesto

Skinny Basil Pesto is perfect over pasta or added into many dishes including frittatas, chicken, and shrimp. A perfect addition to any veggie dish. This easy low-calorie pesto is nut-free and freezes really well!
Course Sauce, Vegetarian
Cuisine Italian, Vegetarian
Keyword sauce
Prep Time 10 minutes
Total Time 10 minutes
Servings 8 servings
Calories 86kcal
Author Eileen


  • 2 cups packed basil leaves
  • ½ cup freshly grated Pecorino Romano cheese
  • 2 cloves garlic chopped
  • ¼ cup olive oil
  • ½ teaspoon ground black pepper
  • salt, to taste to taste


  • In a food processor, combine fresh basil, Pecorino Romano cheese, and garlic.  Pulse until coarsely chopped.
  • While running food processor on low, slowly add olive oil until mixture is well blended. Check the pesto mixture after adding the ¼ cup of olive oil. Depending on how well you packed your basil, you may need a bit more olive oil, no more than ⅓ of a cup of olive oil.
  • Season with the pepper and salt, to taste.
  • Adjust seasoning if needed.


  • Use right away or freeze in ice cube trays. 2 Tablespoons in each cube. Once frozen, place in freezer bags and use as needed. I use within 3 months.
  • The basil pesto keeps in the fridge, well covered for about 3-4days.
  • any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.


Serving: 1Tablespoon | Calories: 86kcal | Carbohydrates: 0g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 75mg | Potassium: 23mg | Fiber: 0g | Sugar: 0g | Vitamin A: 340IU | Vitamin C: 1.3mg | Calcium: 78mg | Iron: 0.3mg