Low Fat Pesto

Adapted from Joan Donogh

  • 2/3 c chicken broth
  • 2 tsps garlic, minced
  • 1 c fresh oregano, washed and drained
  • 1/3 c parmesan cheese
  • 1/4 tsp salt
  • 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.
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Posted: 5/22/2003
Rated by 5 users (4.60)
WW Points* : 0.24
16 servings
Nutrition Facts
Servings Per Recipe 16
Amount Per Serving
Calories 10
Calories from Fat 5 (50%)
% Daily Value *
Total Fat 0.5g 1%
Saturated Fat 0.3g 2%
Monounsaturated Fat 0.1g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 1g 0%
Sodium 100mg 4%
Potassium 0.2mg 0%
Total Carbohydrate0.4g 0%
Dietary Fiber 0g 0%
Sugars 0g
Protein 0.8g 0%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.