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Add a photoServings: 4
Ingredients
- 3 c. Packed stemmmed fresh basil leaves
- 1/2 c. Grated parmesan cheese
- 6 Tbsp. Toasted pine nute
- 6 Tbsp. Extra virgin olive oil
- 1/2 c. Reduced chicken broth (Boil 1 c. down to 1/2)
- 3 med Garlic cloves
- Â Â Cooked spaghetti">pasta, either angel hair, spaghetti or possibly 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 till coarsely minced. Scrape down the work bowl. Then process continuously till the sauce is smooth. If the pesto seems too thick, pulse in a little warm water. Toss with cooked pasta the moment the pasta has been liquid removed.
- 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 proportionately golden brown, 5 - 10 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 64g | |
| Recipe makes 4 servings | |
| Calories 238 | |
| Calories from Fat 211 | 89% |
| Total Fat 23.87g | 30% |
| Saturated Fat 4.97g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 239mg | 10% |
| Potassium 47mg | 1% |
| Total Carbs 1.27g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.13g | 0% |
| Protein 5.23g | 8% |
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