In spite of the fact that pesto contains very few ingredients and is not cooked, it is a very pungent and flavorful sauce. A little goes a long way. Pesto is typically served with pasta but can also be used in a dip or to flavor a hearty vegetable minestrone. To reduce the fat in this pesto you replace some of the olive oil with chicken or vegetable stock. More stock can be added if you like a thinner sauce. It is usually made with fresh basil but you could substitute some or all of the basil with parsley, spinach or even cilantro.
- 1/4 cup pine nuts toasted
- 4 ounces fresh basil
- 2 - 3 cloves garlic chopped
- 1/4 cup olive oil
- 1/2 cup vegetable stock or chicken
- 1/2 cup parmesan grated
- salt & pepper to taste
- Place pine nuts in a small skillet and place over medium heat until lightly browned, about 5 minutes. Watch carefully as they can burn easily.
- Transfer the pine nuts to a food processor. Add the basil and garlic and process until finely chopped.
- With the machine running, slowly add the olive oil and then the stock. Add the parmesan and process until a paste forms, scraping down the sides of the bowl.
- Refrigerate until ready to use. This also freezes well.