I just got my Everyday Food July/August issue in the mail and there was a recipe in it for a lighter version of pesto. I love pesto, but I don't love the fat. While nuts and extra virgin olive oil are considered "Good Fats", this recipe pares down the calories with less oil, fewer nuts and more basil. Serve this over whole wheat pasta or use as a topping.

Ingredients:

3 cups tightly packed fresh basil leaves (2 ounces total)
3 Tablespoons walnut pieces
3 Tablespoons grated parmesan
2 garlic cloves, peeled
1 Tablespoon fresh lemon juice
coarse salt and ground pepper
3 Tablespoons extra-virgin olive oil

In a food processor, combine the basil, walnuts, parmesan, garlic, lemon juice, and 3 Tablespoons water; season with salt and pepper. Pureé until a paste forms.

With the processor running, add the oil in a thin stream. Process until very smooth, about 1 minute.

Makes 3/4 cup