Classic Basil Pesto

"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

Yield:

3/4 cup (serving size: 2 tablespoons)

Recipe from

Nutritional Information

Calories 54
Caloriesfromfat 75 %
Fat 4.5 g
Satfat 1.2 g
Monofat 2.3 g
Polyfat 0.9 g
Protein 2.4 g
Carbohydrate 1.2 g
Fiber 0.7 g
Cholesterol 4 mg
Iron 0.6 mg
Sodium 279 mg
Calcium 74 mg

Ingredients

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

Preparation

Combine all ingredients in a food processor; process until smooth.

Note:

Kris McDowell,

August 2005