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