- 2 cups fresh basil leaves, washed and dried
- 1/4 cup fat-free chicken or vegetable broth
- 2 cloves garlic
- 1 tablespoon olive oil
- 1 1/2 teaspoons lemon juice
- 1/8 teaspoon black pepper
- 1 ounce freshly grated Parmesan or Romano cheese
- 8 ounces spaghetti
- To make the pesto sauce: In a food processor, puree basil, broth, garlic, oil, lemon juice, and pepper.
- Cook spaghetti according to package instructions. Drain well, reserving 1 tablespoon of the cooking liquid for thinning the pesto sauce.
- Stir in Parmesan and toss with hot spaghetti.