I found this on the WW site and thought it sounds delicious! I think it would be great over chicken and mushrooms! Enjoy!
|POINTS® Value: 2
Preparation Time: 12 min
Cooking Time: 0 min
Level of Difficulty: Easy
|Our slimmed-down version of this Italian classic relies on chicken broth (and just a little olive oil) for texture. Spoon it over meat, fish, poultry and vegetables, or toss it with cooked pasta.|
|2 tbsp pine nuts|
|2 cup(s) basil, leaves, fresh|
|1/2 cup(s) reduced-sodium chicken broth|
|1/4 cup(s) grated Parmesan cheese|
|1 tbsp olive oil|
|2 medium garlic clove(s), peeled|
|1/2 tsp table salt|
- Place pine nuts in a small skillet and set pan over medium heat. Cook until nuts are golden, shaking pan frequently to prevent burning, about 3 minutes. Transfer nuts to a plate to cool.
- In a blender or food processor, combine nuts, basil, broth, cheese, oil, garlic and salt; process until smooth and thick. Yields about 1/4 cup per serving.
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Melissa is the Co-Founder the Sisterhood of the Shrinking Jeans and the Shrinking Kitchen. She has been married to a wonderful man forever and is mother to six amazing children (18,15, 11, 11 and 3 and 1!). Melissa has reached her goal weight, and is now trying to find ways to fit fitness into her crazy busy schedule. She loves kickboxing and hates running, even though she has completed 4 half-marathons. When Melissa isn’t helping her little girl battle her brain tumors (Love for Jazmine Joy), she loves to travel, laugh, tend to her chickens, and dream of sunshine and mountains.