This recipe has 35% calories from fat or higher. If you are on a restricted fat diet, you may want to avoid using this recipe.
Low Fat Pesto
Adapted from
Joan Donogh
16 servings
| 2/3 c chicken broth | 1/3 c parmesan cheese | ||
| 2 tsps garlic, minced | 1/4 tsp salt | ||
| 1 c fresh oregano, washed and drained | 1/8 tsp black pepper |
In a glass liquid measure, combine broth and garlic. Microwave on high for three minutes; set aside. In a food processor, process oregano until fine. Add chicken broth mixture, parmesan cheese, salt, and black pepper. Process until finely blended. After refrigerating several hours, serve with your favorite pasta. May be refrigerated for four days.
This recipe was made in a 1000-watt microwave. This recipe may be used with any recipe calling for pesto. Yields: 1 cup (sixteen one tablespoon servings).
| Calories | 9 | %CFF | 52 % | |
| Total Fat | 0.5 g | Saturated Fat | 0.3 mg | |
| Protein | 0.7 g | Cholesterol | 2 g | |
| Carbohydrates | 0.4 g | Sodium | 102 mg | |
| Sugars | 0.0 g | Fiber | 0.0 g | |
|
0.24 WW Points | ||||
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Rated by 4 users (4.5) |
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