Pesto Sauce

URL: http://recipesource.com/side-dishes/pesto/00/rec0025.html

Ingredients:

12 oz Linguine
1Ľ cup chopped fresh basil packed
1/3 cup chicken stock or water
2 tablespoon roasted pine nuts
2 tablespoon parmesan cheese
3 tablespoon olive oil
1 teaspoon crushed garlic

Directions:

Cook pasta in boiling water according to package instructions or until firm to the bite. Drain and place in serving bowl. In food processor, puree basil, stock , pine nuts, cheese, oil and garlic until smooth. Pour over pasta and toss.

Tips: refrigerate sauce up to 5 days ahead, or freeze up to 6 weeks.

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