Ingredients
- 12 linguine
- 80 ml chicken stock
- 40 gr basil
- 45 ml oil
- 18 gr pine nuts
- 10 gr parmesan cheese
- 3 gr 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.
