“This pesto recipe is made with vegetable stock instead of olive oil.” - by Laura Jull
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- In a small saucepan, combine stock and garlic cloves. Simmer for about 5 minutes, or until garlic is soft. Alternatively, microwave on High for 5 minutes in a microwave safe bowl.
- Add basil to the bowl of a food processor; chop fine. Blend in stock mixture. Add Parmesan cheese and pine nuts; chop fine. Pesto can be refrigerated in an airtight container for up to 24 hours.
- Cook pasta in a large pot of boiling, salted water until al dente. Drain well, and return to pot. Stir in pesto to coat pasta. Toss with tomatoes.
Nutrition
Amount Per Serving (4 total)
- Calories
- 377 cal
- 19%
- Fat
- 6.4 g
- 10%
- Carbs
- 66.6 g
- 21%
Based on a 2,000 calorie diet
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Reviews (6)
Rate This Recipe
"I didn't make the past dish, but I did make the pesto from this recipe. It was quite good! I've been looking for a lower-fat pesto and this recipe definitely fits the bill. I found that I didn't ne..." See moreed quite as much broth as was called for and I did end up adding about 1/2 T. olive oil to make it a bit creamier. Also, use a low-sodium broth. For those who love the taste of pesto, but want to avoid some of the fat--this recipe is the way to go!"
TheLaughingSun
"Went pretty fast :) I used about half of the vegetable stock and added some olive oil. Also, instead of using whole tomatoes I tossed the pasta with sliced sun-dried tomoatoes and small cubes of chick..." See moreen sauteed with a hint of crushed red pepper. I tried to save some leftovers, but they were swiped before I could get the container into the fridge ;)"
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