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Caroline's Lite Pesto Sauce

Submitted by:

Caroline Lappetito



Country of Origin:


Cook time:

15 minutes




4 ounces good Romano cheese, brick type such as Locatelli brand, cut into 1-inch pieces
6 to 8 garlic cloves
4 cups fresh basil leaves, loosely packed (You can add some fresh parsley if you like it.)
2/3 cups pine nuts, toasted until golden
1/4 cup olive oil
1/8 cup fresh lemon juice
1/8 cup chicken broth
3/4 teaspoon salt
1/4 teaspoon pepper
Red pepper flakes (optional)


1. Combine Romano cheese and garlic in food processor; cover and process for 30 seconds.
2. Add basil, nuts, salt, and pepper; cover and process until combined, about 15 seconds.
3. Add the lemon juice, oil, and broth while processing. Process about 15 seconds longer or until combined and smooth.
4. Toss with pasta; serve as complement to meats, fish, chicken, and vegetables; or spread on toasted bread.
5. Add red pepper flakes as desired and enjoy!

What makes this recipe special?

I grow basil leaves in the summer, and this recipe uses lots of fresh basil. This recipe is versatile as it can be used on pasta or spread on meats and fish. It is also lovely spread on toasted bread for a savory appetizer.