Summer is almost over and I want to make the most of it before it’s definitively gone. That includes eating a lot of basil. Making pesto is one of my favorites ways to eat basil. If you follow Not Enough Cinnamon since the beginning, you may remember my classic pesto recipe. For thisSkinny Pesto Cream Pasta, I replaced the olive oil with evaporated milk to get a skinny pesto cream.
This is absolutely delicious with pasta, but just like regular pesto, you can use it in a lot of different recipes. Try it as a spread with fresh tomatoes for delicious bruschettas, I love it!
I’m in vacation in a French countryside called Auvergne, it’s basically in the middle of nowhere but the landscapes here are beautiful. Not to mention the food! The cheeses here are quite amazing. Check out my Facebook page to see some pictures!
If you like pasta, but don’t have basil on hand, check this Pasta with Skinny Creamy Tomato Sauce
Cal: 289 - Protein: 12.84g - Fat: 4.68g - Carbs: 48.87g - Fiber: 2.4g - Sugar: 6.31g - Old Points: 6 pts - Points+: 8 pts
Ingredients
- 2 cups basil leaves
- 1 tbsp grated parmesan cheese
- 1 tbsp toasted pine nuts
- 1 small garlic clove
- 3 tbsp evaporated milk (I used low fat)
- 4 oz pasta (I used linguine)
- 2 tbsp evaporated milk (more or less to taste)
- Salt and pepper to taste
Directions
- In a food processor, add basil, pine nuts, garlic.
- Pulse a few seconds then add parmesan and evaporated milk. Pulse again until smooth. Scrape the sides of the food processor with a rubber spatula if needed.
- Cook pasta according to package directions.Drain pasta and put it back in the pan, on low heat.
- Add pesto and, if needed, some additional evaporated milk. Stir well until pesto is heated. Add salt and pepper to taste. Sprinkle with additional parmesan and pine nuts and serve immediately.
Notes
Do not heat pesto for too long or it will lose its flavor.
This looks so good! I love pesto
Thanks Ashley, I love pesto too !
I’ve never had pesto before. I know, I’m a weirdo. I have been living under a rock. Unless I had it and didn’t know t. Anyway, I’m intrigued. And you photography is BEAUTIFUL. and I am in love with your blog name because that is TOTALLY what I’m all about haha! I always load up on cinnamon.. like literally, I add SO much! It’s just so good. And so good for you! (good bye blood sugar spikes
Hey Kammie, I just saw your comment, it was listed as a spam. Sorry about that!
If you never had pesto you should definitively try some. If you like basil, there’s no way you won’t like pesto
Thank you so much for my pictures!!
I’m glad to know I’m not the only one obsessed with cinnamon hahaha
pesto is one of the best toppers. it never lets you down! your recipe is brilliant. thanks for sharing!
xo
http://allykayler.blogspot.ca/
You’re very welcome Ally, I’m glad you liked it!
I love home-made pesto, never buy it. I need to try this light recipe, looks delicious
I love pesto and this dish looks wonderful
Thanks Cherine!
This looks delicious Marie! Your pictures are all so beautiful. I love that you’re using evaporated milk instead of olive oil to create the cream sauce…so inventive!
Thanks Lauren, you’re very sweet
Hey Marie!
Do you know if it’s possible to do a nut free pesto? I absolutely love it but my boyfriend is allergic to nuts so we can never eat it together!
Absolutely! Just leave out the pine nuts and you’re good to go. I often make my pesto without pine nuts and it’s still super good!