I love fresh herbs. What better way to add a ton of flavor than with a handful of these fat-free beauties? Rosemary on chicken, basil-topped tomatoes, dill sprinkled on smoked salmon, tarragon stirred into eggs, cilantro folded into fresh salsa. These are all examples of how a simple herb transforms even the most basic of ingredients from ordinary to extraordinary. Here’s a super quick, low-calorie recipe that dresses up, well, pretty much anything:

Basil Pesto
makes about 1/3 cup, keep covered in the fridge up to a week

1 cup fresh basil leaves, packed
1 tablespoon pine nuts, toasted
2 tablespoons grated parmesan cheese
1 small clove garlic, roughly chopped
2 tablespoons extra virgin olive oil
2 tablespoons water
juice of half a lemon
salt and pepper to taste

1. Combine all ingredients in a food processor and blend until well combined. If you’re using a blender, you may need to add a bit more water so the mixture can easily blend.

15 Uses for Your Homemade Pesto:

Stir it into equal parts low-fat mayo and sour cream for a dip with fresh veggies

Combine pesto with cooked brown rice and serve as a side dish to fish, chicken, beef or pork.

Top slices of baguette with pesto and a tomato slice, broil for two-three minutes and serve as an appetizer

Add a dollop to minestrone soup

Toss with corn, red onion and cherry tomatoes for a light summer salad

Spread onto flatbread or lavosh, top with thinly sliced zucchini and goat cheese crumbles, bake at 500 until cheese melts

Smear onto slices of grilled eggplant

Whisk in lemon juice and extra virgin olive oil for a quick pesto vinaigrette perfect for any salad

Stir into mashed potatoes or pureed cauliflower

Serve with prosciutto-wrapped shrimp for an elegant supper

Roast root veggies like fennel, onions, parsnips and carrots (with salt, pepper and a touch of olive oil) at 400 until tender, then coat with pesto

Toss with whole wheat pasta, shredded chicken, kalamata olives and sweet peas

Spread onto a boneless, skinless chicken breast and grill or broil for 3-4 minutes per side

Use it as a spread on sandwiches, wraps and paninis

Spray a muffin tin with non-stick spray, crack an egg into each muffin cup and top it with a dollop of pesto, salt and pepper. Bake at 400 until the yolk begins to set but is still very soft, about 10-12 minutes