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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 54
  • Calories from fat: 75%
  • Fat: 4.5g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 0.9g
  • Protein: 2.4g
  • Carbohydrate: 1.2g
  • Fiber: 0.7g
  • Cholesterol: 4mg
  • Iron: 0.6mg
  • Sodium: 279mg
  • Calcium: 74mg

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

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