This Low Calorie Pesto Sandwich Spread is just 33 calories for 2 tablespoons, the perfect amount for any sandwich or wrap.
I even supplied you with some tips to make this healthy pesto spread vegan! So no matter your dietary needs, you can enjoy this low calorie sandwich spread.
Thick and spreadable, this pesto sandwich spread is great on both hot and cold sandwiches, and even in wraps.
Low Calorie Pesto Sandwich Spread
What You’ll Find in this Article:
Ingredients in Healthy Pesto Sandwich Spread
I like to add this low calorie sandwich spread to lots of different sandwiches and wraps. From hot chicken sandwiches, to turkey burgers.
It’s great on no cook sandwiches like turkey and cheese sandwiches, and also wonderful in grilled cheese (try with mozzarella instead of cheddar).
Shopping List for Healthy Pesto Spread:
- Fresh basil leaves
- Pine nuts
- Garlic clove
- Freshly shredded parmesan cheese (see recipe card for Vegan options)
- 0% Greek yogurt (see recipe card for Vegan options)
How to Make Low Calorie Sandwich Spread
You can make this without a food processor if you like. Add to a high speed blender and pulse.
Or make it the old fashioned way with a mortal and pestle. Just grind the pesto (less the greek yogurt) until you can a fine paste. Then add to a bowl and mix with greek yogurt.
How to Make Skinny Pesto Spread:
- Add the basil, olive oil, pine nuts, garlic, parmesan, and greek yogurt to a food processor.
- Pulse until it’s a well blended spread, adding 1 teaspoon of water at a time to thin if needed.
- To store, add to a bowl or container, cover and place in the fridge. Will last for 4-5 days.
Low Calorie Pesto Sandwich Spread Recipe
This healthy sandwich spread is packed full of flavor, I know you’ll love it! Here are more of my low calorie pesto recipes I think you’ll love.
More Low Calorie Pesto Recipes:
Low Calorie Pesto Sandwich Spread
Equipment
Ingredients
- 1 cup fresh basil leaves
- 2 tablespoons pine nuts
- 1 garlic clove
- 1 tablespoon freshly shredded parmesan cheese
- ¼ cup 0% Greek yogurt
Instructions
- Add the basil, olive oil, pine nuts, garlic, parmesan, and greek yogurt to a food processor.
- Pulse until it's a well blended spread, adding 1 teaspoon of water at a time to thin if needed.
- To store, add to a bowl or container, cover and place in the fridge. Will last for 4-5 days.
Nutrition
Nutrition and Calories in Pesto Sandwich Spread
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