Love Pesto?  I do! 

Usually High in Fat, You’ll Love this Lightened Versions!





2 Tbsp pine nuts   
 2 cup(s) basil, leaves, fresh     
 1/2 cup(s) reduced-sodium chicken broth     
 1/4 cup(s) grated Parmesan cheese     
 1 Tbsp olive oil     
2 clove(s) (medium) garlic clove(s), peeled     
 1/2 tsp table salt    




  • 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.
Recipe from Weight Watchers