Pasta With Light Basil Pesto

Recipe Ingredients

3 cups	120g / 4.2oz	Packed stemmmed fresh basil - leaves
1/2 cup	73g / 2.6oz	Grated parmesan cheese
6 tablespoons	90ml	Toasted pine nute
6 tablespoons	90ml	Olive oil
1/2 cup	118ml	Reduced chicken broth - (boil 1 cup down to
3 cups	711ml	Garlic cloves (medium)
		Cooked pasta - either angel
		Spaghetti or linguine

Recipe Instructions

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.

Source:
Sunset Crockery Cookbook - Page 73

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