"I love pesto, but the commercial pestos and recipes I come across have so much oil, I can't bring myself to try them. Using a couple of recipes as a guide, I fiddled around until I came up with one that had the right consistency." -Kris McDowell, Eagan, MN
2 cups loosely packed basil leaves
1/3 cup (about 1 1/2 ounces) grated fresh Parmesan cheese
1/4 cup fat-free, less-sodium chicken broth
1 tablespoon coarsely chopped walnuts
1 tablespoon extravirgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
How to Make It
Combine all ingredients in a food processor; process until smooth.
I love pesto, and love this recipe is a healthy verison. i didn't bother to mince the garlic or chop the nuts, just put in the food processor and let it do the work for me. i also didn't feel like it needed more salt than is in the Parmesan. Love making from basil in the garden. Definitely will try freezing too.
July 19, 2013
Super easy to make. Skipped the garlic and it still tasted great.
September 13, 2012
I always double the recipe and use any nut I have around. It's so much less fattening than any other pesto recipe. A real keeper.
August 15, 2009
A great light pesto recipe! Not oily at all, just a smooth light consistency. I actually didn't add the additional salt, and used 1/4 cup of parmesan cheese, and the saltiness was enough for me. i also doubled the walnuts and toasted them before. great recipe!
April 16, 2009
I use this pesto recipe every summer with my fresh basil. It freezes well.