A light pesto that does not make you regret the classic Genoese pesto or other sauces full of oil? Try this light mushroom pesto recipe, with which you can season pasta or pizza without remorse with less than half the calories of normal pesto. Plus it’s delicious.

Light pesto with mushrooms

Recipe for four people and for 350 gr. of pesto

200 gr. of raw champignons (champignons, so to speak)
5 gr. olive oil, equal to a scant teaspoon
a bunch of parsley without stalks
salt, pepper and a clove of garlic
30 gr. pistachios or almonds
half a glass of warm water.

In a blender, blend the pistachios or almonds until pulverized.
Add garlic, salt, pepper, roughly chopped raw mushrooms and parsley.
Finely chop and emulsify with half a glass of warm water until you get a full-bodied cream. At the last, add a teaspoon of extra virgin olive oil to better bind the pesto.

The result is a light pesto that is enough as a condiment for four people, but with less than 70 calories per person! Consider that 100 grams of traditional Genoese pesto provide 500 calories. Use it raw to season wholemeal pasta or to stuff a flatbread with tomato slices, you will see what an unusual wonder!

Variations of light mushroom pesto

• For rocket lovers, it can be substituted for parsley.
• Alternatively, for those who don’t eat pistachios or almonds, 110 grams of ripe avocado can be used. In this case, blend the mushrooms with the spices, garlic and parsley. Finally add the avocado pulp and a level teaspoon of oil. Blend for a minute with a cup of water.
  The calories are the same.