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Low-Fat Pesto

October 29, 2015 by Maureen Lucas Leave a Comment

 

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.  


Print Recipe
Low-Fat Pesto
You will need a food processor.
Servings Prep Time
4-6 servings 10 minutes
Servings Prep Time
4-6 servings 10 minutes
Ingredients
  • 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
Instructions
  1. 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.
  2. Transfer the pine nuts to a food processor. Add the basil and garlic and process until finely chopped.
  3. 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.
  4. Refrigerate until ready to use. This also freezes well.

Filed Under: Entree, Recipes, Sauces Tagged With: Basil, Pasta, Sauce

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