I love pesto! Regular pesto is great, but it can set you back quite a few calories (or PointsPlus). I have made this recipe lighter by cutting back on some (not all!) of the olive oil by using some chicken stock. I happened to have home-made on hand, but the boxed kind works just fine too! My original recipe called for half a cup of olive oil, and I has able to use chicken stock for 3/4 of that, lowering the olive oil to 1/8 cup.
Here is the recipe for you to enjoy!
- 1/3 cup grated parmesan cheese
- 1 cups and 1/2 to 2 of fresh basil (leaves only washed)
- 2 cloves of fresh garlic
- 1/2 cup chicken stock or broth you may not use the entire amount
- 1/8 cup of extra virgin olive oil
- 1/3 cup pine nuts
- 1/4 teaspoon of salt (I would use half then add the rest to taste)
- 1/8 teaspoon black pepper
Wash, pat dry and trim the fresh basil to get rid of any stems
Peel and rough chop the garlic cloves
Add all ingredients to the food processor, except for the chicken stock
Pulse the food processor a few times to puree
Remove the lid (while off, not processing!) and scrape the sides of the food processor. Put the lid back on.
Stream in chicken stock slowly through the spout while processing, until desired consistency (I used about 1/3 cup)
Serve immediately for best results.
If you don’t plan to serve it right away, be sure and place a layer of plastic wrap over the sauce and refrigerate it.
This will slow down the oxidation. Oxidation is what makes the sauce start to turn a brownish color. Alternatively, you can freeze is in an ice cube tray.
I love a good challenge! Are there any dishes that are notoriously heavy that you would like me to try and lighten up? Let me know in the comments!