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