I am such a fan of pesto.....but after having a baby I have to watch those calories so I transformed the traditional pesto recipe into a lighter pesto. Pesto is always great on chicken, fish, or just to toss in pasta!
2 tablespoons pine nuts
2 cups fresh basil leaves (I use mine from my garden but just as easy to get at the grocery store)
1/4 cup chicken broth
1/4 cup grated Parmesan cheese
1 tablespoon light olive oil
2 cloves garlic, peeled
dash of salt
Toast the pine nuts in a small skillet over medium heat, just cook until golden brown, tossing in pan often so you don't burn them, should take about 2 to 3 minutes!
In a food processor or blender - combine pine nuts, basil, chicken broth, Parmesan cheese, olive oil, garlic and salt.....just process until it gets thicker and smooth. Can store in the fridge for about 1 1/2 weeks or you are able to freeze....it is great to freeze in ice cube trays so you can pull out whenever you like. Enjoy!
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