Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 c Packed stemmmed fresh basil
-leaves
1/2 c Grated parmesan cheese
6 tb Toasted pine nute
6 tb Olive oil
1/2 c Reduced chicken broth
-(Boil 1 cup down to 1/2)
3 md Garlic cloves
Cooked pasta, either angel
-hair, spaghetti or linguine

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.

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