Weight Watcher Pesto Sauce
photo by Nif_H
- Ready In:
- Place pine nuts in a small skillet and set pan over medium heat. Cook until nuts are golden, shaking pan frequently to prevent burning, about 3 minutes. Transfer nuts to a plate to cool.
- In a blender or food processor, combine nuts, basil, broth, cheese, oil, garlic and salt; process until smooth and thick. Yields about 1/4 cup per serving.
- Pesto is traditionally a basil and pine nut-based sauce that's crammed with olive oil. This version is lightened up by swapping chicken broth for oil. The flavor is fresh and wonderful - spoon it over meat, fish, poultry and vegetables, or toss it with cooked pasta.
Questions & Replies
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This turned out great and I was so happy to find this recipe. I had a whole head of organic basil in our CSA box this week but I am trying to cut down on our fat intake, so this recipe fit the bill. We used it as a topping for baked veggies. It did not taste exactly like the full fat version, but I think that is to be expected. Next time I would add a lot more garlic. Thanks for posting, it was a great alternative!