Pasta with light basil pesto

Yield: 4 servings

Measure Ingredient
3 cups Packed stemmmed fresh basil leaves
½ cup Grated parmesan cheese
6 tablespoons Toasted pine nute
6 tablespoons Olive oil
½ cup Reduced chicken broth (Boil 1 cup down to 1/2)
3 mediums 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.

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