Sundried tomato pesto is one of my favorite indulgences. There is this amazing little Italian deli near my house that makes the most insane pestos and fresh baked bread. It's dangerous and I pretty much only get it for special occasions when we have a lot of people over. Otherwise I would end up eating the entire thing for dinner.
Lately I have been thinking about how to make that delicious pesto a little bit healthier. Their version is swimming in oil, so I started there and cut the oil way back. I also decided to eliminate the Parmesan cheese. Since the other flavors are so strong I don't think you really need it. Then finally, to lighten things up, instead of traditional carbs, I went with zucchini noodles. We were really happy with the results, and will definitely be making it again soon.
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