Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 c Fresh basil leaves --
- stemmed, packed
1/2 c Parmesan cheese -- grated
6 tb Pine nuts -- toasted
6 tb Olive oil
1/2 c Reduced chicken broth --
- boiled down from 1 c
3 cl Garlic
Cooked 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°F oven and keep a close eye on the
pine nuts, removing them the instand they have turned evenly
golden, 5 to 10 minutes.
