Yield: 4 servings
|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.