Here's a recipe that I found in Vegetarian Times a few years ago. It
originally called for parmesan and I guess you could add some FF
parmesan if you want but I never really felt the need. I've made it
many times since then and really like the way it comes out.
I like my pesto very garlicky and thick but you could thin it as
needed. In addition to using it on pasta, I like spreading a layer of
it on good italian bread and making tomato sandwiches.
I believe that the recipe is in the archives but am reposting it here.
Please note that the pesto will not keep the bright green color over
time so it is good to make it just before you need to use it.
Lowfat Pesto (adapted from Vegetarian Times)
2 cups chopped fresh basil leaves
1 cup chopped flat leaf parsley
1/4 cup toasted breadcrumbs
2 cloves minced garlic
3 Tbsp light miso [paste]
1/4 to 1/3 cup water
In food processor, combine everything except water. Pulse till
finely minced. With machine running, slowly add water until
reaches desired consistency.
According to VT, serves 6
Recipe as stated by VT (i.e. with 2TBSP Parmesan) has the following
Per serving: 53 Calories, 3g protein, 1g fat, 8g carb.,
2 mg chol, 2g fiber