In a food processor combine:

1 cup of fresh Basil
3 tbsp olive oil 3/6/9 oil
1 clove of fresh garlic
¼ cup Italian parsley
1 tbsp pine nuts
2 tbsp grated “light” parmesan cheese
Salt & pepper to taste

Pulse for about 10 seconds and wipe down the sides of the food processor and pulse for another 10 seconds, done.  Keep the pesto in the fridge until you are ready to use.  This recipe will make 1/3 cup (6 tbsp’s) of pesto and the stats for this pesto are:

Per tbsp = .1g Protein           .7g Carbs        8.4g Fat  (78.8 cals)

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