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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. (Can be prepared 2 hours ahead.)

Makes about 1 cup
Keywords: basil, parsley, sauce, walnuts   Category: Misc.    Cookbooks: Cooking With Cow, Ferguson Family
Recipe by Carol Jancsi     Added: April 05, 2012 by deebeeeff     Last Updated: October 02, 2014
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