About this recipe:This pesto recipe is made with vegetable stock instead of olive oil, saving on fat and calories.
150ml (5 fl oz) vegetable stock
2 cloves garlic
good handful fresh basil leaves
30g (1 oz) grated Parmesan cheese
2 tablespoons pine nuts
350g (12 oz) penne pasta
2 large tomatoes, seeded and chopped
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Method Prep:20min › Ready in:20min
In a small saucepan, combine stock and garlic cloves. Simmer for about 5 minutes, or until garlic is soft. Alternatively, microwave on High for 5 minutes in a microwave safe bowl.
Add basil to the bowl of a food processor; chop fine. Blend in stock mixture. Add Parmesan cheese and pine nuts; chop fine. Pesto can be refrigerated in an airtight container for up to 24 hours.
Cook pasta in a large pot of boiling, salted water until al dente. Drain well, and return to pot. Stir in pesto to coat pasta. Toss with tomatoes.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.
Used different ingredients.
A delicious recipe! used chicken stock instead of veggie and cashews instead of pine nuts. Served with pasta and tuna. My 11 yr daughter loved it! - 16 Dec 2010
by amber bamber
Altered ingredient amounts.
Not the best pesto in the world, but still quite good. It's amazing that it's that good with so little fat! This is now my new default pesto recipe, and I'll use the pesto in everything in the future. I only used half the vegetable stock, though. - 24 Jul 2008