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!
Lightened Up Pesto Recipe
- 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!