• Cooking Time:
  • Servings:
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serves 16


  • 8 cups loosely packed fresh basil leaves (about 3 large bunches)
  • 1 cup defatted chicken or vegetable broth
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon freshly ground pepper
  • 1 teaspoon salt
  • 5 garlic cloves, peeled
  • 4 ounces nonfat Parmesan or Romano cheese (to be added at serving time)


  • Wash and dry the basil leaves. Combine half of the basil, 1/2 cup of the chicken broth, 1
  • 1/2 tablespoons of the oil, 1 tablespoon of the lemon juice, 1/2 teaspoon of the pepper and
  • 1/2 teaspoon of the salt in a food processor.
  • With the machine running, drop 3 garlic cloves through the feed tube and process until
  • pureed. Scrape the mixture into a medium bowl. Repeat with the remaining basil, broth,
  • oil, lemon juice, pepper, salt and garlic cloves. Combine this with the first batch of pesto
  • and mix well.
  • Divide the pesto among 4 small freezer containers or zip closure freezer bags (each
  • portion will be roughly a heaping half-cup, which will make 4 servings). Label and freeze
  • for up to 2 months.
  • To serve, thaw the pesto completely, then add 1 ounce of the grated cheese to each portion
  • and mix well. If the pesto seems very thick, add a little pasta cooking water when you
  • drain the pasta.
  • Makes 16 servings (2 1/3 tablespoons each).
  • Per serving: 30 calories, 1 g fat, 2 mg cholesterol

Categories: Herb/Spice Mix 
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