Typical pesto can be more than 50 percent pure fat, and even though a little goes a long way, that’s just too many calories. This is a re-invention of the classic pesto alla genovese. The garlic, pine nuts, basil, and Parmigiano-Reggiano are all still there, but low-fat sour cream stands in for the olive oil. It may not be 100 percent authentic, but you’ll love what it does for your dress size.

　　

Ingredients

makes 1 3/4 cups (7 servings)

　　4 large garlic cloves, coarsely chopped

　　1 cup reduced-fat sour cream, such as Breakstone’s

　　2 cups packed fresh basil leaves

　　1/3 cup chopped fresh flat-leaf parsley

　　1/4 teaspoon crushed red pepper

　　1/2 cup grated Parmigiano-Reggiano cheese

　　2 tablespoons chopped toasted pine nuts

　　Salt and freshly ground black pepper

　　

Step 1

Combine the garlic and sour cream in the bowl of a food processor, and pulse until the garlic is finely chopped. Add the basil, parsley, crushed red pepper, cheese, and pine nuts. Puree until the sauce is smooth. Season with salt and pepper to taste. Store in a covered container in the refrigerator for up to 3 days.

　　

nutrition information

Step 2

Fat: 28g (before), 8.3g (after)

　　

Step 3

Calories: 300 (before), 110 (after)

　　

Step 4

Protein: 6g

　　

Step 5

Carbohydrates: 4g

　　

Step 6

Cholesterol: 17mg

　　

Step 7

Fiber: 0g

　　

Step 8

Sodium: 197mg

　　Now Eat This by Rocco DiSpirito. Copyright © 2010 by Rocco DiSpirito. Published by Random House Publishing Group. All Rights Reserved.Hailed as the "Leading Chef of his Generation" by Gourmet magazine, Rocco DiSpirito received the James Beard Award for his first cookbook, Flavor. He went on to author Rocco's Italian-American (2004), Rocco's Five Minute Flavor (2005), Rocco's Real-Life Recipes (2007), and Rocco Gets Real (2009). DiSpirito also starred in the Food Network series Melting Pot, the NBC hit reality series The Restaurant, and the A&E series Rocco Gets Real.