Pasta With Light Basil Pesto Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
3 cup: Packed stemmmed fresh basil leaves,
1/2 cup: Grated parmesan cheese,
6 tbsp: Toasted pine nute,
6 tbsp: Olive oil,
1/2 cup: Reduced chicken broth, Boil 1 cup down to 1/2
3 medium: Garlic cloves,
Cooked pasta, either angel hair, spaghetti or linguine
Directions:
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 from luhu.jp
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 from luhu.jp