Parsley and Walnut Pesto

Lowfat version of pesto since olive oil is replaced with chicken broth

Ingredients
Italian Parsley
1/4 cup toasted, chopped walnuts
1 garlic clove
Chicken broth
Salt, Pepper

Combine 1 cup parsley, toasted walnuts, garlic, salt, pepper in a food processor, blender (or use a bowl and emersion blender). Chopped slightly, add about a 1/2 cup of chicken broth and blend (add more chicken broth to adjust consistency if needed)

This will make about a 1/2 cup. Also works well with basil and other herbs. I used this on a chicken, ricotta pizza, but would also work well as a marinade or with pasta.