Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 c Packed stemmmed fresh basil
-leaves
1/2 c Grated parmesan cheese
6 tb Toasted pine nute
6 tb Olive oil
1/2 c Reduced chicken broth
-(Boil 1 cup down to 1/2)
3 md Garlic cloves
Cooked pasta, either angel
-hair, spaghetti or linguine
Put all of the ingredients (except pasta) into a food
processor fitted with the metal blade. Turning the
machine on and off rapidly, pulse the ingredients
several times until coarsely chopped. Scrape down the
work bowl. Then process continuously until the sauce
is smooth. If the pesto seems too thick, pulse in a
little hot water. Toss with cooked pasta the moment
the pasta has been drained. Note: To toast pine nuts
(pignoli), spread them on a foil-lined baking sheet.
Place the sheet in a 450 degree oven and keep a close
eye on the pine nuts, removing them the instand they
have turned evenly golden, 5 to 10 minutes.
