Penne With Garlic Pesto

Rating: 3.5 stars
14 Ratings
  • 5 star values: 3
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 1

This pesto recipe is made with vegetable stock instead of olive oil.

By Laura Jull

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Recipe Summary

prep:
20 mins
total:
20 mins
Servings:
4
Yield:
4 servings
Nutrition Info
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

Nutrition Facts

Per Serving:
377 calories; protein 16.1g; carbohydrates 66.6g; fat 6.4g; cholesterol 5.9mg; sodium 157.2mg. Full Nutrition
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Reviews (7)

Read More Reviews

Most helpful positive review

Laurel
Rating: 4 stars
09/03/2003
I didn't make the past dish but I did make the pesto from this recipe. It was quite good! I've been looking for a lower-fat pesto and this recipe definitely fits the bill. I found that I didn't need quite as much broth as was called for and I did end up adding about 1/2 T. olive oil to make it a bit creamier. Also use a low-sodium broth. For those who love the taste of pesto but want to avoid some of the fat--this recipe is the way to go! Read More
Helpful
(26)

Most helpful critical review

Alexa
Rating: 2 stars
08/08/2006
Use less vegetable stock that reccomended I found that my pesto was too soup-y. Read More
Helpful
(10)
14 Ratings
  • 5 star values: 3
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
Laurel
Rating: 4 stars
09/02/2003
I didn't make the past dish but I did make the pesto from this recipe. It was quite good! I've been looking for a lower-fat pesto and this recipe definitely fits the bill. I found that I didn't need quite as much broth as was called for and I did end up adding about 1/2 T. olive oil to make it a bit creamier. Also use a low-sodium broth. For those who love the taste of pesto but want to avoid some of the fat--this recipe is the way to go! Read More
Helpful
(26)
TheLaughingSun
Rating: 5 stars
06/05/2007
Went pretty fast:) I used about half of the vegetable stock and added some olive oil. Also instead of using whole tomatoes I tossed the pasta with sliced sun-dried tomoatoes and small cubes of chicken sauteed with a hint of crushed red pepper. I tried to save some leftovers but they were swiped before I could get the container into the fridge;) Read More
Helpful
(14)
Alexa
Rating: 2 stars
08/08/2006
Use less vegetable stock that reccomended I found that my pesto was too soup-y. Read More
Helpful
(10)
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Cory P
Rating: 4 stars
07/08/2006
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 broth though. Read More
Helpful
(6)
SweetBasil
Rating: 4 stars
09/26/2003
Wonderful first try with pesto. I used another sauce recipe from this site but did substitute vegetable stock for half of the oil. I also used walnuts as that recipe suggested. I enjoyed this very much my hubby was not too sure. Thank you Laura! Read More
Helpful
(4)
AshleyE
Rating: 2 stars
08/07/2012
We didnt really like this dish all that much. Very pretty dish but I think its one of those you have to have a taste for. Plus I should have known with my little ones it would fail because of it being so different. Thanks for the recipe though:) Read More
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Angelvirus
Rating: 4 stars
07/06/2015
I didn't like the taste but my husband loved it. Read More
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