Parsley Pesto With Toasted Walnuts

Can be prepared 2 hours ahead.
To cut back on fat, chicken broth has been substituted for some of the olive oil used in traditional pesto. Cook about a pound (dry weight) of either linguine or spaghetti to toss with the sauce, then garnish with a few tablespoons of toasted walnuts.2 cups packed Italian parsley leaves
1/2 cup packed fresh basil leaves
1/4 cup toasted walnuts
2 tablespoons grated Parmesan cheese
1 garlic clove
3/4 cup low-salt chicken broth
1/4 cup plus 1 tablespoon olive oil

• Combine parsley, basil, walnuts, Parmesan cheese and garlic in processor.
• Process until mixture is finely chopped.
• Add chicken broth and puree.
• With machine running, gradually add oil and process until mixture is smooth.
• Transfer to large bowl.
• Season with salt and pepper.

Makes about 1 cup