Classic Basil Pesto

Name: Classic Basil Pesto
Yield: 3/4 cup (serving size: 2 tablespoons)
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

6 Reviews

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Yield

3/4 cup (serving size: 2 tablespoons)

"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

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

How to Make It

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

Ratings & Reviews

quick & healthy yummy pesto

2016-08-29T16:13:55-04:00 dnferny

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.

London1's Review

2013-07-18T20:48:56-04:00 kgytse

Super easy to make. Skipped the garlic and it still tasted great.

SJane1's Review

2012-09-13T18:12:49-04:00 SJane1

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.

kgytse's Review

2009-08-15T00:06:31-04:00 London1

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!

Jessnc's Review

2009-04-16T01:10:17-04:00 Jessnc

I use this pesto recipe every summer with my fresh basil. It freezes well.

Classic Basil Pesto

Ingredients

How to Make It

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quick & healthy yummy pesto

London1's Review

SJane1's Review

kgytse's Review

Jessnc's Review

Classic Basil Pesto

Ingredients

Nutritional Information

How to Make It

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