My version of basil pesto has all of the flavor of the original, but with a fraction of the fat and calories. You can serve it on hot cooked pasta, use it as a dressing for pasta and potato salads, stir into vinaigrettes, dollop atop grilled burgers, chicken, steak or vegetables, or whatever else suits your fancy. The pesto will keep in a tightly covered container, refrigerated, for several days (the color will darken slightly), or freeze for up to 3 months.
2 cups loosely packed basil leaves
1/2 cup freshly grated Parmesan cheese
1/4 cup vegetable broth
2 tablespoons coarsely chopped walnuts
1 tablespoon extra virgin olive oil
1/4 teaspoon freshly ground black pepper
2 garlic cloves, minced
Combine all ingredients in a food processor or blender; process until smooth. Makes about ¾ cup.
Save 40% 
