Ingredients
- 12 linguine
- 3/8 cup chicken stock
- 1 1/4 cup basil
- 3 tablespoon oil
- 2 tablespoon pine nuts
- 2 tablespoon parmesan cheese
- 1 teaspoon garlic
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.
