Pasta with Light Basil Pesto
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
Ingredients
- 3cup packed stemmmed fresh basil
- 6tbsp toasted pine nute
- 6tbsp olive oil
- 1/2cup reduced chicken broth
Directions
- 1
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 -(Boi
- 2
Turning the machine on and off rapidly, pulse the ingredients several times until coarsely chopped
- 3
Scrape down the work bowl
- 4
Then process continuously until the sauce is smooth
- 5
If the pesto seems too thick, pulse in a little hot water
- 6
Toss with cooked pasta the moment the pasta has been drained
- 7
Note: To toast pine nuts (pignoli), spread them on a foil-lined baking sheet
- 8
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 1