Turn the Corner for a Healthier You

Recipe of the Week - Pesto Sauce

Love pesto sauce but hate the calories? This lower fat version substitutes chicken or vegetable broth for most of the olive oil found in traditional pesto recipes. You can add tomato paste as a flavorful variation. Choose reduced sodium broth or stock for a more healthful option.


1 ½ cups fresh basil leaves (you can substitute cilantro, arugula, spinach)

2-3 cloves garlic, peeled

¼ cup pine nuts or walnuts

¼ cup grated Parmesan cheese

¼ cup chicken stock


  1. Put the basil, garlic, nuts and Parmesan cheese in a blender or food processor.
  2. Turn the machine on and drizzle in the chicken stock.
  3. Continue to puree until a smooth paste is formed. Add more stock to get the desired consistency.
  4. Drizzle in a little olive oil for additional flavor. Makes approximately ¾ cup of pesto.

Download and print recipe .

Adapted from: In the Kitchen with Rosie

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