Pesto With Parsley, Dill And Basil Leaves

Recipe Ingredients

12 oz	340g	Spaghettini
2/3 cup	26g / 0.9oz	Parsley leaves - packed
1 cup	40g / 1.4oz	Basil leaves - packed
1/3 cup	78ml	Fresh dill
1/4 cup	59ml	Olive oil
1/3 cup	78ml	Chicken stock
3 tablespoons	45ml	Parmensan cheese
2 teaspoons	10ml	Crushed garlic
2 tablespoons	30ml	Pine nuts toasted

Recipe Instructions

1. Cook pasta in boiling water according to package instructions or until firm to the bite. Drain and place in serving bowl. 2. In food processor, puree parsley, basil, and dill leaves, oil, stock, cheese and garlic until well combined, approximately 30 seconds. Pour over pasta. Sprinkle with pine nuts and toss.

Tips: Refrigerate up to 3 days or freeze up to 6 weeks.

Source:
MJ

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