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Reviewed: Jun. 5, 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 ;)

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TheLaughingSun


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Reviewed: Aug. 8, 2006

Use less vegetable stock that reccomended, I found that my pesto was too soup-y.

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Reviewer:

Alexa

	Cooking Level: Intermediate
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Reviewed: Jul. 8, 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.

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Reviewer:

Cory P

	Cooking Level: Intermediate Home Town: Portland, Oregon, USA Living In: Denver, Colorado, USA
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Reviewed: Sep. 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!

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TRIPLEJ28

	Cooking Level: Intermediate Home Town: San Diego, California, USA Living In: Liberty Hill, Texas, USA
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Reviewed: Sep. 2, 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!

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Reviewer:

Laurel

	Home Town: Garberville, California, USA
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Penne With Garlic Pesto

Reviewer:

TheLaughingSun

Reviewer:

Alexa

Reviewer:

Cory P

Reviewer:

TRIPLEJ28

Reviewer:

Laurel