- 2 cups fresh basil
- 2 cloves garlic
- 1 tablespoon pine nuts
- 1/4 cup part-skim ricotta cheese
- 1/4 cup grated Parmesan cheese
- 2 teaspoons olive oil
- salt and ground black pepper to taste
- 2 tablespoons vegetable broth, or as needed
- Chop basil, garlic, and pine nuts in a food processor. Add ricotta cheese to the basil mixture and process. Repeat with Parmesan cheese, olive oil, salt, and black pepper. Add vegetable broth and process until sauce is smooth. Add more broth if pesto is too thick.